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Old 11-15-2012, 08:33 AM   #1
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Moussaka

I haven't made Moussaka for some time. However, I did follow a recipe and did it exactly as explained. When I was browning the eggplant in olive oil, the eggplant seemed to be burning and I added more oil. When it was done, there was so much oil in the dish. Should I have browned it in the oven rather than frying in frying pan? My son and I like this dish and want to have less oil next time.

Thanks

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Old 11-15-2012, 08:54 AM   #2
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Try lowering the heat a little. Never add more oil. Eggplant acts like a sponge it sucks up the oil.
I find a grill pan works best. Give the eggplant time to brown on the first side and only turn once to brown the other side.
Some stoves are hotter than others but the pan must be hot just not scorching.
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Old 11-15-2012, 09:48 AM   #3
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I found it much easier to brown it in the oven. It's hands-off that way, too, so you can do something else while it's browning.
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Old 11-15-2012, 10:10 AM   #4
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Next Time

Next time, I will try to use the oven. What temp. do you use? I feel olive oil isn't bad for you but as you said 'acts like a sponge'.

Thanks for your time and understanding. Have been cooking for over 40 years and STILL need help.
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Old 11-15-2012, 10:37 AM   #5
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Lightly brush with evoo, salt & pepper and bake at 350 on a rack for about 25 minutes.
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Old 11-15-2012, 11:59 AM   #6
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Quote:
Originally Posted by In the Kitchen View Post
I haven't made Moussaka for some time. However, I did follow a recipe and did it exactly as explained. When I was browning the eggplant in olive oil, the eggplant seemed to be burning and I added more oil. When it was done, there was so much oil in the dish. Should I have browned it in the oven rather than frying in frying pan? My son and I like this dish and want to have less oil next time.

Thanks
Either way. Heat a few tbls of oil in the skillet first, & slice the ep about 1/4" thick. Or, preheat the oven to about 425, brush the EP slices with oil, & arrange in a single layer on a baking sheet. Bake until lightly browned and slightly softened, about 12 minutes, turning once during cooking.
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Old 02-03-2013, 01:35 PM   #7
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Thanks

I am so thankful that all of you replied to my post. It has been some time since I made moussaka and I plan on making this week. I DO refer to this site for help. You always come through for me. What a gift!
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Old 02-03-2013, 02:14 PM   #8
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I always bake aubergine in the oven first with very little oil .
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