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
Recipes as a concept can be traced far back into the distant past, in truth as far back into recorded history as the Egyptians, and maybe even further. However, mostly, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Continuing our culinary historical journey, there were two interesting cookery books from the 1300s - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are not about the indian curry that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of that time. Over the succeeding few hundred years, the upper classes tried to serve the best banquets, and consequentially chefs and their recipes were much in demand. Even so, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording popular recipes of the day. The TV revolution gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Bean Moussaka recipe.
