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Ingredientes
- 2 c. Cooked legumes
- 4 x Tomatoes, minced
- 4 x Garlic cloves, minced
- 1 x Onion, minced Salt
- 1/2 tsp Black pepper
- 2 tsp Sage
- 2 c. Water or possibly stock
- 1 lrg Eggplant
- 2 lrg Potatoes
- 1 c. Extra virgin olive oil
- 2 Tbsp. Ghee
- 2 Tbsp. Flour
- 2 1/2 c. Soya Lowfat milk
- 1 pch Nutmeg
- 1 tsp Allspice
Direcciones
- Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add in 2 c stock & allow to simmer for 10 min.
- Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in extra virgin olive oil till they begin to turn golden brown. 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 lowfat milk. Add in a healthy 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 min, or possibly till the crust is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 706 | |
| Calories from Fat 542 | 77% |
| Total Fat 61.23g | 77% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 21mg | 1% |
| Potassium 993mg | 28% |
| Total Carbs 38.55g | 10% |
| Dietary Fiber 7.8g | 26% |
| Sugars 5.84g | 4% |
| Protein 5.18g | 8% |
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