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Categories:
rice salt potatoes tomatoes garlic onion pepper olive oil flour soy milk nutmeg salt pepper allspice
Viewed: 41 - Published at: 6 years agoIngredients
- 1 cup rice
- 1 eggplant large
- salt
- 2 large potatoes
- 14 ounces tomatoes
- 4 garlic cloves chopped
- 1 onion chopped
- 1 pinch pepper
- 1 cup olive oil
- 2 tablespoons flour
- 2 1/2 cups soy milk
- 1 nutmeg pin ch
- salt
- pepper
- 1 teaspoon allspice
Method
- Wash rice and soak for 30 minutes. Slice eggplant into rounds and soak in slightly salted water. Peel and cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 cups water and allow to simmer gently until the water has been absorbed.
- Dry the eggplants and fry in the 1 cup olive oil until they just begin to turn golden. Set side. Fry the potatoes in the same way.
- Make the white sauce. In a pot, heat the 2 tbs olive oil. Gradually stir in the flour, then the soy 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 and finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes.
