Moussaka

[MossCommuter]

Need to cheer someone up so I thought I'd make his favourite dish; Moussaka.

Now, I've never made it before & only eaten it once (years ago).

This recipe appeals because it looks easy enough and I like Rick Stein

1. What do I serve it with?
2. Are aubergines (loathsome, horrible things that they are) even in season? Will I be able to get some?

 

[MossCommuter]

Need to cheer someone up so I thought I'd make his favourite dish; Moussaka.

Now, I've never made it before & only eaten it once (years ago).

This recipe appeals because it looks easy enough and I like Rick Stein

1. What do I serve it with?
2. Are aubergines (loathsome, horrible things that they are) even in season? Will I be able to get some?

PS: what about potato slices instead of aubergine?

 

[col]

This is our fave at a local restaraunt too. The aubergines are a personal taste thing, i dont mind them but my wife hates them. Serve with chips and white sauced cabbage, or even a salad, my mouths watering thinking about it

 

[col]

PS: what about potato slices instead of aubergine?

No need to replace with potato slices just dont have them, but then again potato is nice too. ?

 

[swee'pea99]

I'd go with the recipe as it stands - I reckon you might surprise yourself. Aubergine can be absolutely fantastic cooked like that, in 5mm slices - in fact, you've reminded me of an 'aubergine lasagna' (basically just like a lasagna, but with fried/floured/egged thin slices of aubergine substituting for pasta) I used to make, much like that, before the munchkins came along - it was fantastic. Actually, where is that recipe....?

 

[Fab Foodie]

Aubergines are bloody lovely you phillistines ....

 

[the_mikey]

I love Moussaka, and aubergines, that recipe is a bit heavy on the aubergines, I use one or two aubergines depending on size, one or two cans of chopped tomatoes, but also I add a fresh sliced beef tomato, potatoes (sliced and parboiled) , oregano, Lamb mince and some pasata added to the cooked mince. Also before it goes in the oven I top it off with either grated italian cheese, or failing that, mature cheddar will do. It tastes AMAZING when it comes out of the oven (at 180 degrees for an hour).

 

[Ajay]

Eeeuughh, I hate Aubergine.
I find egg plant makes a great alternative.

 

[asterix]

Just remember that the emphasis is on the first syllable* and you'll be fine.

*was told this by a Greek. But hey, what do they know?

 

[MossCommuter]

thanks all

we're going for pizza

I promised to do the moussaka some other time; I'll use the Stein recipe but halve the amount of aubergine I think. I'll try to remember to let you know the result.

 

[MossCommuter]

thanks all

we're going for pizza

I promised to do the moussaka some other time; I'll use the Stein recipe but halve the amount of aubergine I think. I'll try to remember to let you know the result.

and we'll have it with green leaves and some crusty bread.

 

[brockers]

Aubergine can be absolutely fantastic cooked like that, in 5mm slices - in fact, you've reminded me of an 'aubergine lasagna' (basically just like a lasagna, but with fried/floured/egged thin slices of aubergine substituting for pasta) I used to make, much like that, before the munchkins came along - it was fantastic. Actually, where is that recipe....?

Sounds like a meat-infused version of 'Melanzane alla Parmigiano' - a classic Italian dish. You can substitute any old formaggio for the parmesan too.

 

[guitarpete247]

I use aubergines but I don't fry them. Instead, after salting, rinsing, patting dry then dusting with seasoned flour, I brush them lightly with olive oil then grill them for a couple of mins each side. I would use 3 for that amount of meat but usually make mine to serve 4 not 6 so use about 500g of lamb and drain off the fat once I've browned it (using less olive oil this keeps the fat percentage down)

 

[threebikesmcginty]

Do the aubergine noshers of the forum still salt them?

As I understood it you don't need to, I haven't for years, for reducing bitterness as that's kind of been bred out of them.

Just looking it up and there are those that don't but also those that do but for different reasons.

http://www.guardian.co.uk/lifeandst...0/salting-aubergine-eggplant-crossing-sprouts

Back to the drawing board...

 

[Arch]

PS: what about potato slices instead of aubergine?

We had that when I was a kid - I knew it as Greek Shepherds Pie. I suspect it was a recipe my Mum had cut out of Good Housekeeping or similar.