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It's probably more trouble than it's worth. But I have studied it. I fell in love with a Greek-style tomato-based moussaka at a North Carolina restaurant back in the 1980s. Years later, I had a moussaka in Egypt that used a rich creamy béchamel sauce flavored with cumin as the base sauce for fried eggplant and ground lamb. Ooh, la la!
After more years and some effort at learning how to cook, I looked into making moussaka with that Egyptian cream and cumin sauce. I found a recipe on allrecipes.com, of course, that looked perfect. And it was delicious, but more work than cooking a Christmas dinner for a family of twelve, discounting all of the probable food allergies and other complications.
Moussaka is a great dish to learn to cook but eggplant can be a pain to work with.
I used to know a man who grew eggplant in his garden. He would take sacks of eggplant to the local Chinese restaurant and give it to them in exchange for one very large serving of Hunan fried eggplant. He was a brilliant man who died way too young from causes unrelated to eggplant.
Discussion (43)
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How I learned, and it’s honestly not bad
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Well, now I'm hungerated.
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Thank you Zafar for making my point. Way worse than cooking a Christmas dinner for twelve and he neglects peeling and dehydrating the eggplant with paper towels. I am sure it is delicious. I truly love moussaka.
I never tasted the fried eggplant that the Chinese restaurant made for my friend but I bet it only took three minutes to cook.
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I love eggplant Parm - and my sister - God bless her - has made quite a few pan-fuls to take to every event and neighbor in need! But I got the raw end of the gene spectrum in my family and am very very allergic to dairy, wheat and soy - so I have to consume eggplant subtracting those ingredients. Any help?
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I have the wheat problem, and try to avoid soy usually. I have been known to use eggplant on pizza with a crust made from grits, but that usually has cheese. It's been too long since I cooked anything else with eggplant to remember other recipes.
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