Vegetarian moussaka recipe | Jamie Oliver aubergine recipes (2024)

FAQs

How do you cook Jamie Oliver aubergine? ›

Method. Prick the aubergines, then carefully blacken them over a direct flame on the hob (or under the grill), turning with tongs until soft inside.

Sweating the eggplant is very important when baking it in a casserole because it holds a lot of water, which can ultimately ruin the moussaka. To prevent the moussaka from being watery, make sure to lay the eggplant on a paper towel, sprinkle lightly with salt and let it sit for 30 minutes.

Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's well worth the effort!

Today, eggplants are bred not to have that kind of bitterness," Jenkins explains. She does call out one outlier though. "The only exception is when you deep fry it. I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes.

Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy béchamel sauce on top. Each layer stays distinct and bakes into a truly luxurious dish.

What is the difference between Turkish, or Greek Moussaka? The Turkish version is not layered and baked. It resembles more of a stew with eggplant, tomato, onions, and minced meat that is served with pilaf.

As for pastit*io vs. moussaka, these two Greek recipes are very similar. However, moussaka uses eggplants and potatoes and no pasta. Pastit*io calls for only pasta and no eggplant or potatoes.

Aubergines have the reputation of being tricky. Overcook them and they can turn to tasteless mush, undercook them and they can be rubbery and tough.

In its purest form, béchamel is comprised of butter and flour that have been cooked together (a mixture that's also known as a roux) and milk, with just a bit of seasoning. The result is a silky cream sauce that can be used either on its own or as the base for countless other sauces.

What part of eggplant can't you eat? ›

While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

For the topping, mix the yogurt, egg and half the cheeses. Season with pepper. Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb.

Spread out the aubergine in a roasting tin or on a baking sheet (you may need to use two) and drizzle with the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, turning the slices halfway through cooking, or until they are dark golden on the outside and soft inside.

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

If the skin is smooth and unblemished you can leave it on. Older aubergines should be skinned however as the skin turns bitter. Use a peeler or sharp knife to remove the skin (as thinly as you can). Use the aubergine straight after peeling, otherwise the flesh will discolour.

Depending on the recipe, you might want to slice and salt globe eggplant slices before cooking them in order to draw out some of the water and keep them from turning to mush. In On Food and Cooking, Harold McGee writes that because eggplants are filled with tiny air pockets, they function like sponges.