Moussaka Aubergine

Moussaka Aubergine. For a Greek-style baked moussaka we would suggest that you do not bake the moussaka in advance as it is likely to dry out qhen you reheat it. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel.

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Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Remove from the pan with a slotted spoon and set. Halve the aubergines lengthways and scoop out the flesh.

Brush the eggplant with extra virgin olive oil and broil until it is softened and golden brown.

Put the moussaka in a saucepan over a low heat ahd heat gently until it is piping hot.

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Remove from the pan with a slotted spoon and set. How to make moussaka Slice and salt the eggplant. Add the roasted aubergine and chickpeas to the sauce.

Judul: Moussaka Aubergine
Rating: 100% based on 788 ratings. 5 user reviews.
David Holt

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