Moussaka
Ben A. Fairbank
>Hope someone can help me out on this one...
>
>I made Moussaka for the first time this
>past weekend and had a problem.
>The recipe said to saute the eggplant slices
>in olive oil and then drain the slices
>on paper towel. My problem was that the
>eggplant soaked up the olive oil so quickly
>I had to keep adding more and more while sauting.
>Then, in spite of draining them on paper towel,
>the Moussaka turned out greasy.
>
>Any suggestions?
>Thanks,
>Beverley
>How should eggplant be prepared for this dish?
>I just peeled it, sliced it and sauted it.
>
Beverly --
It could be that your saute pan is not hot enough when you add the
eggplant. It should definitely sizzle when you plunk the eggplant
into the oil. As you probably know, the word "saute" comes from a French
word meaning "to jump;" the derivation is thought to refer to the pan's
being hot enough to make the food jump. If that does not work, try
adding just a light filming of oil to the pan before adding the
eggplant. Do you salt the eggplant and let it drain? I usually do that
before sauteeing it, but I do not know if that would affect its tendency
to soak up oil.
Gook luck.
Ben Fairbank
Beverley Epp
I made Moussaka for the first time this
past weekend and had a problem.
The recipe said to saute the eggplant slices
in olive oil and then drain the slices
on paper towel. My problem was that the
eggplant soaked up the olive oil so quickly
I had to keep adding more and more while sauting.
Then, in spite of draining them on paper towel,
the Moussaka turned out greasy.
Any suggestions?
Thanks,
Beverley
How should eggplant be prepared for this dish?
I just peeled it, sliced it and sauted it.
Beverley Epp, General Manager
Wollongong Canada
Tel (519)747-9900 Fax (519)747-9902
Email:beve...@lehman.on.ca
JGBrown
that recommended spraying the eggplant on both sides with a light film of
cooking oil spray (there's one out on the market that's olive oil) and
baking the slices in the oven. Then follow whatever eggplant recipe you
are working with. Will this work for moussaka? I think it might, but it
needs a beta test... Judy
Iain G Liddell
Beverley Epp <beve...@lehman.on.ca> wrote:
>Hope someone can help me out on this one...
>
>I made Moussaka for the first time this
>past weekend and had a problem.
>The recipe said to saute the eggplant slices
>in olive oil and then drain the slices
>on paper towel. My problem was that the
>eggplant soaked up the olive oil so quickly
>I had to keep adding more and more while sauting.
>Then, in spite of draining them on paper towel,
>the Moussaka turned out greasy.
>
>Any suggestions?
I too made moussaka last weekend. Here's what I did to make the least
fatty moussaka I've ever done (quite surprised myself).
1. Slice aubergine (OK, eggplant for some) very thinly - no more than 2mm.
2. Line a colander with the slices - dredge them with salt.
3. Repeat (2) for as many layers as you need.
4. Leave them for an hour to sweat.
5. Tear off some double-squares of kitchen tissue while you're waiting.
6. Place slices on one side of double-square, fold over second side on top,
and slap lightly to absorb liquid from slices. You will need a fair few
pieces of tissue.
7. Heat oil until a cube of bread fairly fizzes and browns immediately in it.
8. Fry slices, turning once and draining on more tissue.
9. Pat them dry before layering with your sauces.
Moussaka, round 2 for dinner tonight.
Iain
Daniel Drolet
In a previous posting, "Beverley Epp" (beve...@lehman.on.ca) writes:
> Hope someone can help me out on this one...
>
> I made Moussaka for the first time this
> past weekend and had a problem.
> The recipe said to saute the eggplant slices
> in olive oil and then drain the slices
> on paper towel. My problem was that the
> eggplant soaked up the olive oil so quickly
> I had to keep adding more and more while sauting.
> Then, in spite of draining them on paper towel,
> the Moussaka turned out greasy.
>
1. try this: slice the eggplant, lay the slices out on paper towels, then
salt them generously and leave them for a half-hour. The salt will draw
lots of moisture and some bitterness out. Wipe slices dry.
2. I try to use a minimum of oil in my cooking; instead of sauteeting, try
grilling the eggplant slices in the oven on a lightly oiled pan. If you
insist on sauteeing, use a tiny amount of oil and try adding a liquid (red
wine perhaps) as the eggplant absorbs. That way the end result won't be oily.
hope this helps
D.
Anne Marie O'Reilly
: Eggplant is notorious for soaking up oil! I just saw a TV cooking show
That's how my SO makes it, and it works really well. Actually, we just
brush olive oil on the slices with a pastry brush and then stick them in
the oven. I don't remember time or temp, but you can put them in at
about 350-375 and eyeball it without too much trouble.
Anne O'Reilly
Judith Krain
like it needs more oil, you don't really have to add it. Eggplants are
notorious liars when it c omes to olive oil!
Evaluating BulkRate"Honk if I love you"
Jessie Marshall
: Hope someone can help me out on this one...
Try baking the eggplant slices in the oven. Lightly oil (or use oil spray) a
baking sheet, arrange the slices in a single layer and lightly brush them
with oil. Bake them at around 400 until they are as done as you want them.
For moussake I would recomment leaving them a little firm so they don't
disintegrate when you bake the completed dish. You might even try not
pre-cooking the eggplant at all. If the moussaka bakes long enough, the
eggplant will simply cook as part of the dish and there will be no
greasiness. Just slice them thin enough to hold their shape yet cook through
during the baking of the dish itself.
Good luck. Jessie
Bob Gershey
>Beverley Epp (beve...@lehman.on.ca) wrote:
>: ...My problem was that the
>: eggplant soaked up the olive oil so quickly
>: I had to keep adding more and more while sauting.
>: Then, in spite of draining them on paper towel,
>: the Moussaka turned out greasy.
>Try baking the eggplant slices in the oven. Lightly oil (or use oil spray) a
My first experience was like Beverley's so I also precook as Jessie suggests.
I've lately taken to nuking the eggplant in the microwave for 5 min. or so in
the baking dish that will be used for the Moussaka. They are nicely
'precooked' - not to mushy, and as a bonus you get a lovely thick grease-free
broth that can be used in the cheese sauce (in my recipe!) that goes on the
top. You also have one less frying pan to clean up.
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