How To Cook Aubergines For Moussaka - How To Cook. As soon as the onions are soft, pour the wine and let it simmer for a few minutes until the alcohol evaporates. Before cooking aubergine, wash it thoroughly and cut it lengthwise, in cubes, or in slices.
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Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Place a saucepan at medium heat, add the oil and flour and cook until the flour. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Cook and stir until beef is browned, 8 to 10 minutes. Parsley, oregano, thyme and a little rosemary adding to the mince mixture. Before cooking aubergine, wash it thoroughly and cut it lengthwise, in cubes, or in slices. Simmer for 20 minutes uncovered, or until the mixture thickens. Add the browned mince to the vegetable base, with 1 tablespoon of flour, cook through the flour for about 5 minutes. Heat the oil in a deep pan and start browning the ground beef for 5’. Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.
Place a saucepan at medium heat, add the oil and flour and cook until the flour. Cook until you have a thick sauce, then. Top the aubergines up with the rest of the filling. Layer the moussaka up in an ovenproof dish putting the lamb at the bottom, then the aubergines and top with the potatoes. Heat 2 tbsp olive oil in a large casserole dish. Remove from the pan and set aside to drain on kitchen paper. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Then place them in a colander and sprinkle them with about 1 level dessertspoon of salt. It can also be frozen for up to 3 months. Rinse and squeeze off the excess water. Cook for another 20 minutes or until the aubergines are softened and the sauce has thickened.
