| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Ethnic, Rice, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1 |
|
Eggplant |
|
|
Salt |
| 2 |
|
Potatoes |
| 14 |
oz |
Can tomatoes |
| 4 |
|
Garlic cloves, chopped |
| 1 |
|
Onion, chopped |
| 1 |
pn |
Pepper |
| 1 |
c |
Olive oil |
| 2 |
T |
Ghee |
| 2 |
T |
Flour |
| 2 1/2 |
c |
Soya Milk |
| 1 |
pn |
Nutmeg |
|
|
Salt & pepper |
| 1 |
t |
Allspice |
INSTRUCTIONS
Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in
slightly salted water. Peel & cut potatoes into rounds. Put rice in a
pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water &
allow to simmer gently until the water has been absorbed. Dry the
eggplants & fry in the olive oil until they just begin to turn golden.
Put side. Fry the potatoes in the same way. Make the white sauce. In
a pot, heat the ghee. Gradually stir in the flour, then the soya milk.
Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set
aside. Grease a casserole dish. Put in a layer of potatoes, followed
by eggplant & finally the rice mixture. Space out the allspice berries
on the top. Add the sauce. Bake at 375F for about 30 minutes. Adapted
from Jack Santa Maria, "Greek Vegetarian Cookery" From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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