Lentil Moussaka - cooking recipe

Ingredients

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

Preparation

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.