moussaka

Peartree

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.

It is better to cook a bit first. However, I've taken to given the slices a quick steam rather than frying. By the time the Moussaka has been baked and the aubergine has absorbed some of the sauce, I honestly don't think you can tell the difference, personally.

ness_w

Thanks for the ideas, think I'll soften them in the oven with a LITTLE olive oil first then.

kittycat204

Making a Moussaka for dinner tonight, i am half way through it. just need to make the topping. Been looking on the internet for suitable guidance, found it is a minefield. Some say a basic white sauce, some say with cheese, some with eggs, some with just egg yolks, some say no roux just use greek yohgurt eggs and corn flour. and each recipe uses a different cheese. my mind boggles.

any advise, i would like it to puff up a bit so i presume i would want eggs, would like a bit of cheese in i think but other than that a little stumped.

any information would be great, thanks.

Kleopatra

I make moussaka regularly and I use a plain bechamel (white) sauce topped with grated cheese (cheddar). It does still rise and thicken a bit but I think a traditional Greek recipe would include eggs too.

If you want to include eggs you need to make the topping as for a souffle.

Hope this helps

Need2bthrifty

I've tried the greek yoghurt and egg mixture and it turns out a bit more like a souffl! topping - all air and no substance.

I normally just rely on a good old fashioned bechamel sauce with some grated nutmeg added and a grating of parmesan on the top.

ETA - Kleopatra - great minds think alike

CCP

I usually go for a bechamel-based cheese sauce with some nutmeg and a beaten egg (added once the sauce cools down a bit, or you end up with scrambled egg ). It puffs up nicely and tastes wonderful.

I tend to use parmesan - or pecorino on the rare occasion I have some - for the cheese sauce, but normal cheddar works just fine too.

Enjoy your moussaka, however you end up making it.

JIL

I usually use a white sauce, let it cool a little and add an egg. I am not too fussy about the cheese, use your favourite.

I have also used a tub of greek yoghurt mixed with grated cheese and an egg for the topping and it has been absolutely fine. I love moussaka, we made it many years ago at school using potatoes instead of aubergines.

I may make it for tea tonight, but it always tastes better the next day somehow.
good luck.

freyasmum

I use yoghurt and eggs - usually two eggs to half a (large) tub of yogurt. The extra egg makes it a little more 'set' and gives it a little more substance than it would otherwise have.

On top of that, I add some grated cheddar and cubed mozzarella, which makes it nice and stretchy :drool:

I also prefer mine with potatoes (guilty secret, tinned new pots ) rather than aubergines.

elsien

Just wondering if it would taste weird with beef mince instead?
I have mince, feta and aubergine to use up and this was the best I could come up with.
Unless anyone has any other ideas?

tessie_bear

i always make mine with beef mince..noones complained yet
hth