Preparation:

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 and pepper.

Add 2 cup water and allow to simmer gently until the water has been absorbed.

Dry the eggplants and 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 and 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 375° F for about 30 minutes.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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