[Lyra]

Lifesgood perhaps I should just pop over one day and have you show me how to do it properly

[*LucyE*]

You can make it in stages over a few days so the pressure isnt on. Make an extra large serve and use some of the mince to be the base of a shepherd's pie, BBQ the eggplants with some other veg to make a grilled veg salad to go with steak and on day 3, make the bechmel sauce and assemble. Make some extras to freeze so you can have some easy moussaka meals, ready to go.

[~*MESS*~]

I use beef mince but I suspect lamb would be less oily.

[*LucyE*]

You can make it in stages over a few days so the pressure isnt on. Make an extra large serve and use some of the mince to be the base of a shepherd's pie, BBQ the eggplants with some other veg to make a grilled veg salad to go with steak and on day 3, make the bechmel sauce and assemble. Make some extras to freeze so you can have some easy moussaka meals, ready to go.

[Lyra]

*LucyE* I think you might be onto something!

[Bel Rowley]

Mine is a variation I think.

I just brown some mince and onion and add herbs. I layer this with par boiled potatoes and dump some cheese sauce on the top and bake.

You are supposed to add a layer of eggplant but I've never really tried it.

LOL, eggplant is the key to moussaka! No eggplant = not moussaka IMO.

I prefer to make it with lamb mince, but it's fine with beef. I always do a bechamel with egg, never tried ricotta, and I don't use potato. I used to always fry my eggplant first but recently tried a recipe with baked eggplant slices instead and it was easier and less greasy, so I'll be doing that from now on.

[Lyra]

I've just had a thought (and now my head hurts LOL) thanks Bel Rowley. Could I be a cheat and buy already chargrilled eggplant slices from the deli?

[JustBeige]

Lyra, I make mine with just - tomato+onion mix, potato, mushroom and eggplant. Soooo yummy.

I agree with Bel though, its not really moussaka unless it has eggplant in it.

Eggplant really isnt hard to cook either. I was really surprised actually as I have always shied away from it, but as long as you wash, salt, oil and bake properly you are right.

This post has been edited by JustBeige: 26/04/2012, 05:39 PM

[LifesGood]

LOL, eggplant is the key to moussaka! No eggplant = not moussaka IMO.

I agree with this, but when I once did a bit of Googling on moussaka (as you do) I found that there are traditional variations involving zucchini in place of eggplant, and other vegetables which I can't remember now. But I recall thinking grilled or fried zucchini slices in place of eggplant would be quite yummy.

[*LucyE*]

I've just had a thought (and now my head hurts LOL) thanks Bel Rowley. Could I be a cheat and buy already chargrilled eggplant slices from the deli?

Those char grilled eggplant slices from the deli, are they marinated in something? The ones I buy for antipasto platters are usually quite vinegary so I don't think they would work well in a moussaka. I find pan frying to absorb too much oil and takes too long so I usually just brush with oil and grill. I can fit more in at once and it doesn't take as much watching over, so isn't laborious.