Advanced search


(19 Posts)
diddl Mon 18-Mar-13 12:55:42

Anyone got a foolproof recipe?

Also, does the aubergine need some prep first?

diddl Mon 18-Mar-13 12:56:16

Or any other recipes that use aubergine?

fieldfare Mon 18-Mar-13 13:07:37

I love moussaka. I make the meat sauce similar to a bolognaise - diced onion, garlic and celery, sweat it off and add mince, a stock cube, plenty of cumin and paprika then tinned tomatoes. Depending on which tomatoes they might need a little sugar, and I season well.

I prep the aubergines by slicing them lengthways about 1/2 cm thick and lay on a plate with a little sprinkle of salt on each layer. Once done get a griddle pan really hot and cook a few of the slices off at a time do they are lined both sides. Put them on another plate to cool. Once all done, start layering in a lasagne dish with the meat sauce and then top with bechamel sauce and lots of grated cheese.

Yummy, I actually bought everything to make moussaka this morning smile

Nipitinthebud Mon 18-Mar-13 13:15:08

Chicken parmigiana? Layer of basic tomato sauce on the bottom of oven proof dish, chicken breasts (season well), layer of grated parmesan, sliced aubergine (original recipe says panfry/griddle first, but I don't bother), sliced mozzarella over top, bit more grated parmesan. Bake 190 30min. Yum!

diddl Mon 18-Mar-13 13:57:33

They both sound lovely.

Yes-salt, that's what I was thinking of.

Had a feeling that you had to salt & leave for a while?

fieldfare Mon 18-Mar-13 13:58:14

Oh and I like it cut into cubes and then stir fried in sesame oil with soy sauce. Tastes really good with a satay dipping sauce.

fieldfare Mon 18-Mar-13 13:59:55

I salt each layer as I go and by the time I've finished cutting and am ready to griddle them I turn the plate over onto another plate so the oldest cut layer is the first I griddle. If that makes any sense at all?!

snoworneahva Mon 18-Mar-13 14:15:38

Jamie's sweet tomato & aubergine rigatoni also works as a tray bake.

diddl Mon 18-Mar-13 15:14:47

Well, I think I'm going to be a traditionalist & try the moussaka first.

But we all love chicken, so I'll be trying that as well.

Hell-might as well try all of them & increase my repertoire!

Ruffello Mon 18-Mar-13 15:58:48

My favourite moussaka recipe is from one of Delia's early books, but I can't find it online. This looks like an interesting take on it though.

Ragwort Mon 18-Mar-13 16:04:20

I haven't salted aubergines for many years, I think they are produced differently now so that they don't need salting.

Love moussaka smile

worldgonecrazy Mon 18-Mar-13 16:09:15

I love moussaka - I make a veggie version using lentils instead of mince. If you can't be bothered to make a bechamel sauce, then just stir a couple of eggs into a large pot of plain yoghurt and use that instead. When cooked it is slightly more solid than white sauce and easier to cut.

My favourite aubergine recipe is Moroccan Aubergine. Fry some diced onion and slices of aubergine with some rose harissa paste (proper harissa, not the one with chillis). Add chopped tomatoes and a tin of chickpeas and simmer for about 20-30 mins. Serve with cous-cous and cubed feta.

Allalonenow Mon 18-Mar-13 16:15:53

I with Ragwort, no need to salt aubergines now, and haven't done for many years, cuts down the salt in the dish too.

I usually add a layer or two of cooked or partly cooked potato to make it a more substantial dish, this is often done in Greece.

diddl Mon 18-Mar-13 17:20:57

Well, all change-will be trying the chicken dish as I have all the ingredients for that & if the weather is as it has been today, I won't be venturing out tomorrow-only with the dog!

And no need to salt??

Good-even less to do!!

Nipitinthebud Mon 18-Mar-13 21:15:56

Oooh...the pressure!! wink Only ever salted way back in the day - ever since Queen Delia stated it was no need to salt with today's aubergines I don't bother.

OrbisNonSufficit Mon 18-Mar-13 21:29:17

I have to say re the salting - it depends on how ripe/past it the aubergine is. Really fresh, less bitter. Slightly aged, more bitter and needs salting. If when you cut it the seeds are really tiny then no salting, if they're large then you need to salt it.

LakeFlyPie Tue 19-Mar-13 00:48:00

I've recently rediscovered Moussaka and have been using a great aubergine tip from lovely Antonio Carluccio.
Soak the aubergine slices in cold water for 20-30 mins and drain, then you can dry fry (or use a tiny bit of oil) and they go beautifully soft and golden brown without soaking up gallons of oil and gets rid of any bitterness.

I make the meat sauce with finely diced onions, garlic, minced lamb, oregano, allspice and tinned tomatoes or passata; then layer aubergines and meat sauce, finishing with aubergines.

Top with a mixture of yogurt, beaten eggs (2-3 depending on size of dish) and splash of milk to loosen.
Bake until golden on top.

Sometimes sneak in a layer of sliced par boiled potatoes at the bottom or on top if trying to bulk it out a bit.

fishcalledwonder Tue 19-Mar-13 11:44:04

This thread has made me really hungry. I love aubergines so def going to steal these recipes.

diddl Tue 19-Mar-13 13:56:52

Well-that was delicious!

Even my sometimes fussy son ate it!

Join the discussion

Registering is free, easy, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Register now »

Already registered? Log in with: