moussaka

belfastgirl23

Let us know how it goes...fingers crossed.

hamstercheeks_2

add some sugar??

ness_w

The recipe I have been given says I need to coat slices of aubergine in flour and fry till soft before layering up with the other ingredients and cooking for 40 mins. If I just added the aubergine raw would that make a huge difference - it seems a faff and also would mean a lot of extra oil.
Thanks, Ness.

Mrs_Thrify

ness_w wrote: »

The recipe I have been given says I need to coat slices of aubergine in flour and fry till soft before layering up with the other ingredients and cooking for 40 mins. If I just added the aubergine raw would that make a huge difference - it seems a faff and also would mean a lot of extra oil.
Thanks, Ness.

Hi, I think you can use any way you like, both work. If you fry the aubergine it will soak up a great amount of oil though. Happy cooking...Julie.

foxgloves

I find that the flavour is best if the aubergine slices are fried, but it is soooooooo much oil. This summer I had a lot of aubergines in the greenhouse so still made moussaka, but instead of frying, I dipped each slice in water, laid them on an oiled baking tray, drizzled a bit more oil over the top and stuck them in the oven until they were softened & looking a bit browned. Then I made the moussaka as normal and it was fine. Probably used less than a quarter of all that oil you need to fry them.

RachelW1987

Hi Ness

I often par boil them then stuck them in the dish. mmmmm I love Moussaka and Pasticio

CCP

I always cook my aubergines first when making moussaka - I find they don't cook through properly if I put them in raw, and under-cooked aubergines are really nasty. I tend to brush the aubergine slices with a bit of oil and grill them rather than frying them, as fried aubergines can be a bit oily, as you say.

ubamother

I do think they're nicer cooked off before adding - to avoid the horrendous amount of oil they use I tend to coat my hands in oil and rub it over the slices then griddle them - if you don't have a griddle any frying pan would be fine I' sure. They get soft quicker if you slice them, sprinkle with salt and leave them for around half an hour - do remember to wash the salt off and dry them wtih kitchen paper otherwise you'll have a horribly salty moussaka - I speak from experience!

cuca

I wouldnt add them raw, because they will have that bitter taste to them. Once you have sliced the aubergine, you need to put them in a colander and sprinkle with salt, cover and then leave for about 30 mins. You will see liquid come out of them, this removes the bitterness. I dont fry mine, but roast them in oven with a bit of olive oil - they dont seem to absorb so much oil doing it this way. So, really it works out quite a long winded meal, but its worth it I think

Caterina

Cooked first is better, but I never bother with the salting bit, just brush slices and put under grill, or roast as per cuca's post.