Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Rice 1 c Olive oil
1 lg Eggplant 2 tb Ghee
Salt 2 tb Flour
2 lg Potatoes 2 1/2 c Soya Milk
14 oz Can tomatoes 1 pn Nutmeg
4 ea Garlic cloves, chopped Salt pepper
1 ea Onion, chopped 1 ts Allspice
1 pn Pepper

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"

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