Roasting/grilling aubergines v. frying for moussaka

[Thisoldheartofmine]

First attempt at moussaka. Don't fancy frying as convinced they'll end up a greasy mush.
What do people think about oven roasting or grilling ?

Yeah that’ll work. Brush the slices with oil & grill until they look a bit charred. Otherwise they soak up incredible amounts of oil in the frying pan.

I never bothered cooking them first, I slice them very thin with a mandolin though. So they're see through thin. If I cooked it first I'd use a skillet though, and just sear them

I like that idea and think I used to griddle mine when I made moussaka. I love moussaka - can I come to yours for tea ?

@Noshferatu
yes brush will and roast. So much nicer than frying

Yes, I brush the aubergines lightly with olive oil & roast them instead of frying which causes them to soak up tons of oil. I actually prefer the end result, it’s much less oily and therefore healthier.

Yay, I've got something right !
Any other tips whIle we're on the subject of moussaka?

@Soboredofdiettalk you'd be very welcome .
But you might need to be ok with eating on your lap while watching Picard being a marvelous leader in old Star Trek episodes.

The oven needs to go on for the moussaka, so I roast the aubergines prior to that.

BTW, I saw a recipe on WWW that used roasted aborigines in moussaka.

You can also microwave the slices to cook them through (put on a paper towel).

Grilling/frying is no doubt tastier but this is lower fat!

My other tip is : an egg in the bechamel, cinnamon in the ragu, and make a day ahead

A good excuse the light the bbq. Charcoaled baba ghanoush is heaven.

Agree, plus nutmeg in the bechamel

@Hohofortherobbers and@BeanBeliever I followed the Hairy Bikers recipe
https://www.bbc.co.uk/food/recipes/moussaka_01004
with the cinnamon, nutmeg (a lot of nutmeg) and the egg in the bechamel.
I didn't n have any red wine though.
Yet to eat it tho.

@BeanBeliever is it ok to put paper towel in the microwave?
I seem to remember my mother doing this and it caught fire..

There's no need to fry the aubergines, but I definitely wouldn't use raw aubergines for moussaka. After you have salted the aubergine slices, allowed the moisture to release, and patted the slices dry, you can just brush some oil on each slice (both sides) and bake them in the oven. Make sure to place them on a baking sheet in a single layer so that they can get properly golden.

I use raw aubergines in moussaka. They're always cooked perfectly nicely and they soak up the sauce.

I always microwave mine, sliced first.
i can’t eat nutmeg as I’m vulnerable to psychosis!

I fry, but drain for ages on a LOT of kitchen towel. I also use the hairy bikers recipe. Takes ages though as you have to do bbatches and takes up all the work top! Worth it though.

You could air-fryer the aubergines, rather than use the oven.
I sometimes use brinjal instead.

I put mine in the microwave before I put them in the mousakka. I do this with all aubergine dishes. I find it makes them more tender

No air fryer here.
@TaraRhu do you salt, rinse and pat dry before the microwave,?
Or just slice and put in microwave?

I bake them. Slice, brush with olive oil and in preheated 180°c oven for 14 minutes, turning halfway.

@LadyMonicaBaddingham thanks, sounds good. And thanks for detail.

I use Delia Smith's recipe, but have adapted it over the years.
It's a definite yes to roasting the aubergines instead of frying. Uses much less oil, and is much simpler.
Other top tips, fry the lamb mince and drain off all the fat, before adding further ingredients.
Double all the sauce ingredients. It's impossible to put in too much wine, but also make sure you leave a glass to drink while you are making it. Makes everything else go so much more smoothly.
A definite yes to nutmeg in the bechamel and cheese sauce. And don't forget the cinnamon in the mince mixture.
Don't faff with lots of layers. Start with a layer of aubergine, then the mince mixture, then a final layer of aubergine, before topping with the bechamel.
My best top tip is to make double. Make up two moussakas, and put one in the freezer instead of the oven. Then, you can take it out at a later date, and when fully defrosted put in the oven for an hour. Perfect deliciousness without the hard work. 👌 😋😊

That all sounds good @ElleLeopine .
No potatoe ?

No!

Delia recommends serving with pilau spiced rice, but I have always served with pilau flavoured cous cous and a green salad.