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My aubergines have got "seeds" inside!
quinie
19-07-2011
I made a moussaka last night - to eat tonight - and when I was slicing up the aubergines I noticed that they had a lot of seeds in them!

I've never seen this before!

I find it hard to get aubergines near me but funny enough my local shop does actualy sell them! I went there on Sunday and they only had a few left - they were not the best ones I have ever seen and they were a little bit "wrinkly" but I picked up two and took them home.

I roasted them in the oven to cook them and then sliced them to layer in my moussaka!

Do you think they will be okay or are they going to taste awful??!
LaChatteGitane
19-07-2011
You can't be serious ! ??

Are you worried about the seeds or the fact the aubergines were wrinkly ?
As long as the flesh was still white (ish) and not brown and rotten when you cut into them, it is not going to have any effect whatsoever.
quinie
19-07-2011
Well I was serious actually!!

I'm not an expert on aubergines!
LaChatteGitane
19-07-2011
I find that the seeds from homegrown aubergines are more noticable than when I buy them from the supermarkets in wintertime. But the seeds are tiny anyway and it won't influence the flavour of your moussaka.
quinie
20-07-2011
Just in case anybody is interested...

they were not nice!

The taste was fine but they were very hard still!

I roasted them in the oven - gas mark 6 for 30 minutes before slicing them up and putting them in teh moussaka...

... then the moussaka was in the oven - gas mark 5 for an hour..

but they tasted hard and like they were not cooked!

What did I do wrong?

I have tried to fry them first in the past but they soak up the oil loads!

Help me!!!! I want to make the perfect moussaka!!!!
LaChatteGitane
20-07-2011
Ah well !
You roasted them in the oven, without any oil, too long, too hot ?
They become like leather.

Yes they do soak up oil, but use some olive oil and griddle them in a griddle pan. High heat, but for a short time.

I'm sorry to say, but the perfect moussaka contains olive oil and fat from lamb mince. That's what makes it taste so nice.

You shouldn't be afraid to use and eat fat from good sources.
quinie
20-07-2011
I think you are probably right - next time I will grill the buggers!!!!

Thanks!!!!
LaChatteGitane
20-07-2011
Originally Posted by quinie:
“I think you are probably right - next time I will grill the buggers!!!!

Thanks!!!! ”

Don't forget to brush them with some olive oil, though.
molliepops
20-07-2011
If you want low fat you can slice them and steam them they seem to then pick up the taste of the sauce much better than fried ones do and are obviously less/not greasy in the way fried ones can be.
degsyhufc
20-07-2011
Last time I made a mousakka I cut aubergine and potato in to rounds, coated them in fine polenta and deep fried them.
It worked a treat.
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