Moussaka

[guitarpete247]

I still salt mine. There is a lot of water that comes out of them. As I grill them I don't suppose I need to but just do out of habit. Next time I make a moussaka I'll try not to and see how they turn out.

 

[threebikesmcginty]

...they absorbed less oil when frying if you did this. I think that's bollocks, personally, but I suppose that's where it comes from.

Tried the salting method last night and I think they did absorb less oil, could just be the power of suggestion though!

Nice curry all the same...

 

[PBancroft]

I never salt aubergines, but then I quite like the oily taste... I'm an early grave waiting to happen. This is one of my favourite aubergine dishes. Very nom-worthy, but also quite oily.

 

[MossCommuter]

I made the Stein Moussaka exactly to the recipe the other night.

I think I'd have preferred a Shepherd's Pie.

The salad was nice though as was the mango, pineapple, strawberries and passion fruit with vanilla yoghurt and a squirt of honey that we had for pudding.

 

[Ghost Donkey]

PS: what about potato slices instead of aubergine?

A lot of Greeks I know (many) make it with aubergines and potatoes. It apparently varies from region to region or even family to family. I make a good one with aubergines adn potatoes. No cheese though (don't like it unfortunately) which really riles Greeks

 

[Pat "5mph"]

Just read your recipe, no wonder you did not like it! Was it a bit dry?
Moussaka calls for layers of potatoes, aubergines and courgettes, then the lamb mince (mix with pork mince for extra flavor), cinnamon powder (maybe 2 teaspoons), mint (dried or fresh, just tear the leaves by hand), no eggs in the cheese sauce. No parmisan: how do Greeks use parmisan in their traditional dishes? Halloumi, or even cheddar will do. Red wine, not white.
He, he, Rick Stein may be a famous chef, but I learned from Andreas, the best Cypriot chef

 

[MossCommuter]

Just read your recipe, no wonder you did not like it! Was it a bit dry?
Moussaka calls for layers of potatoes, aubergines and courgettes, then the lamb mince (mix with pork mince for extra flavor), cinnamon powder (maybe 2 teaspoons), mint (dried or fresh, just tear the leaves by hand), no eggs in the cheese sauce. No parmisan: how do Greeks use parmisan in their traditional dishes? Halloumi, or even cheddar will do. Red wine, not white.
He, he, Rick Stein may be a famous chef, but I learned from Andreas, the best Cypriot chef

Not dry, just a bit bland. I will make the meat sauce closer to a Shepherd's pie (in terms of richness, so red wine and maybe a rich stock) and do half and half aubergine and potato, I'll be using cheddar in the topping but keep the eggs (it makes it sort of flan-like). I thought the same on the cinnamon too - it needed more!!

You've only let yourself down by the mention on halloumi. It is an abomination.

 

[Pat "5mph"]

Not dry, just a bit bland. I will make the meat sauce closer to a Shepherd's pie (in terms of richness, so red wine and maybe a rich stock) and do half and half aubergine and potato, I'll be using cheddar in the topping but keep the eggs (it makes it sort of flan-like). I thought the same on the cinnamon too - it needed more!!

You've only let yourself down by the mention on halloumi. It is an abomination.

Ok, use cheddar, but in Cyprus they use halloumi, or dry anari' (a hard cheese suitable for grating). Don't forget the mint, it makes a difference in the taste!

 

[Ghost Donkey]

cinnamon powder (maybe 2 teaspoons),

Use sticks if you want authentic

 

[MossCommuter]

The Stein recipe does use sticks (and so, I did too)

 

[Melonfish]

at la tosca the other day in the trafford centre, got an aubergine and cheese dish there that was to DIE for. but then i love to eat courgette raw Mmmm.

 

[citybabe]

Aubergines are bloody lovely you phillistines ....

+1

 

[Pat "5mph"]

Use sticks if you want authentic

The cypriot chef says ground cinnamon

 

[Ghost Donkey]

The cypriot chef says ground cinnamon

Athens, Thessalonica and Patra say sticks. That includes my mother in law and her sister. Don't mess with Greek mums

 

[Pat "5mph"]

Athens, Thessalonica and Patra say sticks. That includes my mother in law and her sister. Don't mess with Greek mums

Endaxi, coumpare, then birasi! Yasou!