Crushy
02-15-2005, 08:15 AM
I am an eggplant lover! We are few and far between I see....I believe the EGGPLANT is given a bad rap because it doesn't really have oodles of intense flavor, the texture is somewhat 'moooshie' if not prepared properly, and it is often bitter if not prepped well before using....
Here's a traditional Greek recipe for MOUSSAKA:::
<font color="purple">“MOUSSAKA” is the shepherd’s pie of Greece. The succulent combination of fried aubergines, delicately spiced minced lamb and rich cheese sauce is irresistible and well worth the rather lengthy preparation. It is always popular at informal parties and can be prepared earlier in the day for final cooking and browning in the oven. This recipe is for 6 people.</font>
INGREDIENTS
700 gr. (1 1/2 lb.) shoulder of lamb. (boneless weight)
700 gr. (1 1/2 lb.) aubergines (Eggplant!)
175 gr. (6 oz.) onions
225 gr. (1/2 lb.) tomatoes
150 ml. (5 OZ) high quality olive oil
5 ml. (1 teaspoon) ground allspice
15 ml. (1 tablespoon) chopped parsley
425 ml. (1/2 QT) bechamel sauce
Salt
Freshly ground black pepper
Coating
1 large egg
large pinch grated nutmeg
75 gr. (3 oz.) Cheddar cheese or other high quality hard, white cheese
Preparation
1) Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 1/4 inch thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. THIS REMOVES THE BITTERNESS!
2) Peel and slice the onions; peel, de-seed and chop the tomatoes.
3) When ready to cook, pat the aubergine slices dry with paper.
4) Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
5) When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
6) Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
7) Heat oven to 180-C. (350 F.)
8 ) In a deep, oven proof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
9) Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
10) Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
Bake in the oven for 45 minutes until the topping is golden and bubbling.
Here's a traditional Greek recipe for MOUSSAKA:::
<font color="purple">“MOUSSAKA” is the shepherd’s pie of Greece. The succulent combination of fried aubergines, delicately spiced minced lamb and rich cheese sauce is irresistible and well worth the rather lengthy preparation. It is always popular at informal parties and can be prepared earlier in the day for final cooking and browning in the oven. This recipe is for 6 people.</font>
INGREDIENTS
700 gr. (1 1/2 lb.) shoulder of lamb. (boneless weight)
700 gr. (1 1/2 lb.) aubergines (Eggplant!)
175 gr. (6 oz.) onions
225 gr. (1/2 lb.) tomatoes
150 ml. (5 OZ) high quality olive oil
5 ml. (1 teaspoon) ground allspice
15 ml. (1 tablespoon) chopped parsley
425 ml. (1/2 QT) bechamel sauce
Salt
Freshly ground black pepper
Coating
1 large egg
large pinch grated nutmeg
75 gr. (3 oz.) Cheddar cheese or other high quality hard, white cheese
Preparation
1) Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 1/4 inch thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. THIS REMOVES THE BITTERNESS!
2) Peel and slice the onions; peel, de-seed and chop the tomatoes.
3) When ready to cook, pat the aubergine slices dry with paper.
4) Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
5) When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
6) Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
7) Heat oven to 180-C. (350 F.)
8 ) In a deep, oven proof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
9) Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
10) Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
Bake in the oven for 45 minutes until the topping is golden and bubbling.