2 cup cooked legumes
4 each tomatoes, chopped
4 each garlic cloves, chopped
1 each onion, chopped
1 salt
1/2 tsp black pepper
2 tsp sage
2 cup water or stock
1 large eggplant
2 large potatoes
1 cup olive oil
2 tbsp ghee
2 tbsp flour
2 1/2 cup soya milk
1 pinch nutmeg
1 tsp allspice
Directions
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.
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.
Now make the white 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.
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.
Bake at 375F for about 30 minutes, or until the crust is golden.
Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"
Servings: 4 servings
Bean Moussaka Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into history, in truth as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, main course and afters, something we still use today. Additionally, he recounts how the ancient chefs used many different aromatic flavors, including many that are still in use today such as bay, rue and parsley. During the following few centuries, the powerful and rich houses tried to serve the most exotic meals, and as a result the best cooks and their recipes became highly prized. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Bean Moussaka recipe.
