Lentil Moussaka

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups cooked lentils
• 1 large eggplant
• 4 tomatoes, chopped
• 2 large potatoes
• 4 garlic cloves, minced
• 1 cup olive oil
• 1 onion, chopped
• 2 tablespoons oil
• salt
• 2 tablespoons flour
• 1/2 teaspoon black pepper
• 2 1/2 cups soymilk
• 2 teaspoons sage
• 1 pinch nutmeg
• 2 cups water or 2 cups stock
• 1 teaspoon allspice

Recipe

• 1 put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. add 2 c stock & allow to simmer for 10 minutes.
• 2 meanwhile, cut eggplant & potatoes into rounds. deep fry the eggplant in olive oil until they begin to turn golden. do the same with the potatoes. set aside.
• 3 now make the sauce. in a small pot, gently heat the ghee. gradually stir in the flour followed by the milk. add a pinch of salt, pepper & nutmeg. simmer gently for 1 minute.
• 4 grease the base & sides of a casserole. put in a layer of potatoes, then eggplant, then the beans. space out the allspice berries here. cover with sauce.
• 5 bake at 375f for about 30 minutes, or until the crust is golden.