Moussaka

  • Farah Sardar

    Actor

    Hi, Has anyone ever tried cooking Moussaka without frying the aubergines first? I know this may sound silly, but probably not to the cooks out there. It's very time consuming and they soak up an incredible amount of oil. Further more most dishes where you use aubergines require you to fry a bit first - There must be an easy alternative?

    Thanks x

    • 10th Nov 2010
    • 3398
    • 13
  • Nicola Lean

    Actor

    I followed a Delia recipe once that said to put the aubergine in a collander or sieve, cover it in salt and then put a plate on top and leave for an hour. The salt draws the moisture out and the plate helps to squeeze it out also. The recipe then said to brush off the excess salt and then bake them for 10mins. I'm sure if you baked them with a little olive oil and seasoning without all the plate squeezing that would do the trick also.

    Hope this is of some help!

    • 8th Nov 2010
    • 1
  • Alarna Carr

    Actor

    Hello

    My family are greek and they cook Moussaka a lot,and they have said that yes you can cook it without frying aubergines. I know it can be quite greasy otherwise.

    Alarna x

    • 8th Nov 2010
    • 2
  • Farah Sardar

    Actor

    Thanks guys sounds good. I'm wondering whether soaking aubergines in salt also aids cooking? I've tried a few stuffed aubergine recepis and the aubergine flesh is never properly done.

    Would be life changing to get a solution as have come across mouthwatering aubergine recepis! Thanks x

    • 8th Nov 2010
    • 3
  • Rob Talbot

    Actor

    Have you contacted Equity over this?

    Alternatively, post a message on CookingCallPro for a professional chef to come and cook it for you (offering him/her a few buscuits and a cup of coffee should cover it) ... just tell them the experience will be usefull.

    Alternatively, microwave the sliced aubergine first (before putting it in). That solves the undercooking ...

    • 8th Nov 2010
    • 4
  • Farah Sardar

    Actor

    Aubergine is quite tough to cook QK. It would probably shrivel up. You may well jest, but imagine this - stuffed aubergine with spicy creamed cocunut and lime ........

    • 8th Nov 2010
    • 5
  • Farah Sardar

    Actor

    Ah nlean, I get you know. Need to soak in salt and then bake. Thanks. Will try that one. x

    • 8th Nov 2010
    • 6
  • Nathan Head

    Actor

    how about cooking on a low heat in the oven first? but keep checking them through the window (if you have one) so they don't dry out?

    • 8th Nov 2010
    • 7
  • User Deleted

    This profile has been archived

    I can help - my mother is Persian and we cook aubergines all the time.

    Salting the sliced aubergines for an hour (or as long as you've got) drains them of their water (remember to rinse them off). The next trick is to oil the aubergines rather than the pan - drizzle oil over the slices and spread it around evenly with your hands, then plop into the pan and hey presto. Aubergine delight.

    :)

    • 9th Nov 2010
    • 8
  • Meg McNaughton

    Actor

    Yep! Slice the aubergines thinner and cook in a slower oven for longer. If you want to be sure they're cooked, poke a skewer/knitting needle/knife into the moussaka and make sure they're soft! Bon appetit! Meg

    • 9th Nov 2010
    • 9
  • Nathan Head

    Actor

    Ok I think I'm going round to Fuzz's for dinner!

    nom nom

    • 9th Nov 2010
    • 10
  • Farah Sardar

    Actor

    Thanks everyone. I'm not an expert cook Nathan, but I cook a lot of good stuff by following recipes. So for all you lovely people out there check out this Chicken Faijita recipi where you marninate the chicken in lime & spicy tomato paste. It's easy and good x

    www.cookaz.com/Mexican-Recipes/Chicken-Fajitas-%28Chicken-Fahitas%29-With-Lime-And-Tequila-Recipe-53.aspx

    • 9th Nov 2010
    • 11
  • Claire Dodin

    Actor

    mmmm... I'm hungry!

    • 10th Nov 2010
    • 12
  • Emmanuela Lia

    Actor

    Ok i've read all of the above and some are really good advices. I am Greek and the reason the greeks think that moussaka takes ages to prepare is because we soak them in salt over night!!!! Then rinse them and fry them in a pan as they are (no oil, no water...nothing. Just enough to make em have that goldish color). Did you know that you can put potatos in a moussaka as well?

    • 10th Nov 2010
    • 13