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Moussaka.

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melv16 | 15:17 Wed 01st Apr 2015 | Food & Drink
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I fancy the above for sat night dinner. Anybody got a tried and tested recipe, please?
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OH does a brilliant moussaka. When I can get some sense out of him i will post his recipe. Have being going to Greece for ten years, and has a lot of influence in our recipes at home. Unfortunately, we are dealing with a rat living somewhere in our place, possibly the attic, so our night is going to be long and arduous. Don't reckon we'll add the rodent to any recipes, though.
When I make Moussaka, I substitute sliced potato for the aubergine. I don't like the texture of aubergine but I do like potato. Yummy!
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Thank you for your answers. When I looked in earlier I thought I'd be going to the chippy:-)
Melv, try the potato option. It is lovely. Fry them first before adding to the dish. They come out all lovely and toothsome!
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Aubergine stokes the boilers for me, so I'll try the potato method.
Good man!
...not REALLY a moussaka without the obos, though!!
I love them (bought four for a pound today!).
My Moussaka is a hybrid!
I love Moussaka with lots of aubergines.... the old man hates them so I don't tend to make it any more....I miss it
And mine have aubergine AND potato....though I can understand why people don't like obos...aquired taste.
...acquired...
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I sometimes make lasagne with potato.
Do you swap the lasagne for potato, or is the potato an addition, melv?
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Swap the potato for the pasta, tilly. I par boil it first.
I do a 'hybrid' of Tilly's 'hybrid' Moussaka; aubergine layers within the dish but topped off with the potato layer covered in the sauce.
^^^^exactly like mine, Captain...
Sorry gingejbee - I musn't have taken your answer in then. ;-)) Great cooks think alike.
The potato is taking over the aubergine and pasta! You have been warned.
Try using zuccini instead of the aubergine ,works well

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