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 ?

Ok, just looked up her recipe and see no potatoes.
Easier and easier😀

I salt, rinse and dry, which may be over kill, but it is what it is. Hence I make a huge one twice a year that yields 6 portions for the freezer and is strictly rationed! It's an arse, but worth it. If I had an air fryer I'd deffo do that, but as it is, it's a pan and a labour of love. And yes to spuds.

We don't use mince but leftovers from a shoulder of lamb, chopped finely. Much nicer. Dp claims he doesn't want a shitter version, so has to be rationed to one from the freezer per month. When he does the cooking he can have as many as he likes.

Lots of mint in the lamb ragu
Makes it more Greek and less Bolognesy

Good tip re mint 😀

Sounds perfect.
Make it so!

Some people seem to make it with beef mince. They should be wheeled.out and shot.

@ErrolTheDragon will do

I usually use Felicity Cloake's "Perfect Moussaka" recipe.
She does a meta-analysis of various recipes and then picks out various aspects that she likes best from each one. I find the preamble to the recipe is very interesting with various chefs/cookery writers explaining their preferences:

https://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka

@LaMarschallin I like the way Felicity writes and I agree with all she says.
However, I've saved the HB recipe and got used to it so , apart from frying the aubergines, I'll stick with that .
https://www.bbc.co.uk/food/recipes/moussaka_01004

Thisoldheartofmine

I'm absolutely of the opinion that if it ain't broke, don't fix it.
However, I like to try different things and love the HBs (RIP Dave - so sad) so may give that one a whirl sometime.
As I said, I just particularly liked the preamble to the FC recipe and how she picks and chooses the bits of different recipes she prefers.
Bon appetit

Yes , she makes me smile
Hugh Fearnley-Whittingstall, never one to shy away from some hard work

Looking at the Hairy Bikers pic above, please - is there anyone on the planet who can cut the perfect square of moussaka (or lasagne) like that unless it's cold and set!

I bake the slices also BTW but I'm a heathen and have a layer of sliced spuds in there too. So moreish even if it's sacrilege to some.

And who has left over roast lamb?
Or even any roast lamb these days. Although I notice that Murasaki ( sp ?) does.
Any chance of any invite😀?

My tip: whisk an egg and nutmeg into full fat Greek yoghurt and use as the topping instead of bechamel sauce. It's quicker.
I sometimes use thinly sliced potatoes instead of aubergines too, which is also quicker for a mid-week, cooking after work dinner.
It's still a moussaka in spirit. 😉

I'm going to try that great tip on cauli cheese. Do you think it would work? I usually just par cook the cauli then top with white sauce and cover with grated cheese then into the oven. Thanks!

My tip: whisk an egg and nutmeg into full fat Greek yoghurt and use as the topping instead of bechamel sauce. It's quicker.

I do that for the top,of lasagne. Obviously the taste and texture isn't the same (I prefer it) but it's probably a bit healthier and it's very easy. I'm not sure it would work so well on cauliflower cheese but worth a try.

I brush with oil and cook them in the George Foreman grill*. You use far less oil, get charred stripes, and it's less messy. If you fry them they drink the oil and can be greasy.

*other brands are available, obviously, but I have a GF and can vouch for it working really well.

@hastalav I use it to top all kinds of things, often with mature cheese sprinkled on top too. As Errol said it does have a different taste and texture, slightly more 'sour' because of the yoghurt but I really like it. It's particularly good on potatoes, or roasted diced aubergine, which again is a nod to moussaka but way quicker just served as a side dish with a burgers and a green salad.

If you grill them, keep an eye on them. When I tried it they went from not quite done to igniting quite quickly. Actual flames 😳

@ShyMaryEllen how funny, that's exactly what I opted for. didn't like to admit to being a GF owner as it's a recent purchase .

😂 I have no shame. I didn't realise they were shameful items - I love mine and use it a lot. It's great for bacon, as there is no splashing and spitting.

Yes to bacon . And for lunch you can segue into cheese sandwiches grilled in the bacon fat residue...
And marvellously quick with chicken thigh fillets.

Brinjal ? 😀😀

When I say 'brinjal' I don't mean 'brinjal, the Persian (or whatever it is) word for the vegetable we call aubergine'. I mean 'brinjal pickle in a jar from Pataks'.

You get the taste of aubergine (plus interesting spices!) without all the faff. Not for the purist but yummy nonetheless.

When I say 'brinjal' I don't mean 'brinjal, the Persian (or whatever it is) word for the vegetable we call aubergine'. I mean 'brinjal pickle in a jar from Pataks'.

You get the taste of aubergine (plus interesting spices!) without all the faff. Not for the purist but yummy nonetheless.

It is indeed yummy, but I can't quite imagine what is basically hot sweet aubergine jam taking the place of basic aubergines in a dish.