Moussaka

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!

• 13 years ago
• 1

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

• 13 years ago
• 2

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

• 13 years ago
• 3

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 ...

• 13 years ago
• 4

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 ........

• 13 years ago
• 5

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

• 13 years ago
• 6

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?

• 13 years ago
• 7

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.

:)

• 13 years ago
• 8

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

• 13 years ago
• 9

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

• 13 years ago
• 10

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

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

• 13 years ago
• 11

mmmm... I'm hungry!

• 13 years ago
• 12

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?

• 13 years ago
• 13