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Old 05-14-2006, 04:21 AM   #11
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Join Date: May 2006
Posts: 70
I parboiled the potatoes!!

I first peel then sliced 1/4"thick, place it in cold water. Let it boil about 5min, turn off heat. Then let it sit for around 15-30min before draining. and they were done, not too mushy and not too hard either, just right.

Mark Webster I got the recipe from www.recipezaar.com. You can check it out, the recipe number's 59130. I think the recipe originated from Turkey. Try it, its fabulous, the better if you love eggplant =)

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Old 05-14-2006, 08:49 AM   #12
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I would pre-slice for convenience but the timing doesn't look too critical. The dish is getting a further 45 minutes' cooking. However, I usually make it with eggplant.

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Old 05-14-2006, 05:49 PM   #13
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patch, you mean, you cook the potatoes with eggplant. I have to broil the eggplant , it took a lot of work.

Are cooked mouussaka's egglplant suppose to be mushy or just tender, but you can bite into it ?
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Old 05-17-2006, 08:15 PM   #14
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Having your recipe to look at sure makes it a lot easier to answer some of your questions, fawn. Basically - follow the recipe and do what it says to do!

In the ingredients it says, "2 Large potatoes - peeled and cut into 1/4-inch thick rounds" so yes, you peel and cut them first.

As for cooking them - step 3 gives you 3 options. The thrid option is to parboil - parboiling is only partially cooking something in boiling water ... if you cook them until done they will be overcooked when the casserole is baked in the oven for another 45 minutes. The water should be brought to a boil, then the potatoes added, stirred and the timer started - at the end of the 8 minutes they should be removed from the water, drained and spread out to cool - residual heat will continue to cook them some more as they cool off.

I have a couple of Greek cookbooks that I picked up at Greek festivals and a couple I found over the internet (compiled and sold by the women of the church) that sometimes use potatoes in addition to the eggplant. But seeing cheddar cheese in this recipe was like dragging fingernails across a blackboard to my tastebuds! That's like putting ketchup on sushi!

I'll post the recipe I use a little later tonight - after the Yankee-Ranger game.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 05-18-2006, 01:11 AM   #15
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thanks michael! :)

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