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Greek Vegetable Bake

Greek Vegetable Bake

4rating out of 5

(266 reviews from our customers)

Prep Time

45 min



Our Greek inspired bake is somewhere between a ratatouille and a moussaka. You'll roast aubergine and courgette, combine them in a tomato sauce, press them down into a delicous layer, top them with a cheesy home-made béchamel sauce and crispy panko breadcrumbs. Served with a fresh side salad. Cosy, comforting and wholesome.

Prep Time

45 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 aubergine
3 tomatoes
3 garlic cloves
1 tsp French Dijon mustard †
tomato paste 3.18
2 tbsp rich tomato paste †
2 courgettes
80g Italian hard cheese †
Panko breadcrumbs edit
30g panko breadcrumbs †
50g corn salad
1 tbsp Italian dried oregano
1/2 tsp ground cinnamon
1 dried bay leaf
1 tbsp white wine vinegar
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 tomato
  • 1 garlic clove
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 1 courgette
  • 40g Italian hard cheese<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 50g lamb's lettuce
  • 1 tbsp dried oregano
  • 1/2 tsp ground cinnamon
  • dried bay leaves
  • 1 white wine vinegar sachet (15ml)
Typical Values per 100g per serving
Energy 360 kJ
86 kcal
1232 kJ
294 kcal
of which saturates
3.5 g
2 g
12 g
6.8 g
of which sugars
8.6 g
3.7 g
29.3 g
12.6 g
Fibre 2.1 g 7.2 g
Protein 5.4 g 18.4 g
Salt 0.22 g 0.76 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 aubergine
1 tomato
1 garlic clove
1 tsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
2 tbsp tomato paste
tomatoes (sulphites)
1 courgette
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
50g lamb's lettuce
lamb's lettuce
1 tbsp dried oregano
dried oregano
1/2 tsp ground cinnamon
ground cinnamon
dried bay leaves
dried bay leaves
1 white wine vinegar sachet (15ml)
white wine vinegar
  • Allergens highlighted by † (mustard, sulphites, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Greek Vegetable Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Slice the aubergine[s] into quarters lengthways, then into thin slices

Slice the courgettes thinly

Add the sliced aubergine and courgette to a baking tray season generously with salt and pepper, drizzle with olive oil and a pinch of the oregano, then pop in the oven until step 6 

2 Greek Vegetable Bake

Meanwhile, cut the tomatoes into wedges 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the tomatoes with a pinch of both salt and sugar and cook them for 3 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) the garlic 

3 Greek Vegetable Bake

Add the cinnamon and 2/3 of the garlic to the tomato pan and cook for a further min, then add the tomato paste, the remaining oregano and a small drizzle of the vinegar and stir until combined

Add 100ml [200ml] water and cook for 5-7 min or until thickened to the consistency of a pasta sauce

4 Greek Vegetable Bake

Transfer the tomato sauce to a bowl, wipe the pan clean and return it to a medium heat

Add 40g [80g] butter to the pan

Once melted, add 1 tbsp [2 tbsp] flour, stirring constantly with a wooden spoon for 1 min, until combined


5 Greek Vegetable Bake

Add 300ml [600ml] milk and whisk into a smooth sauce, then add the bay leaf[ves], remaining garlic and cook for 3-5 min until thickened 

Meanwhile, grate the cheese

Once the sauce has thickened, remove it from the heat and add most of the cheese

Season with salt and pepper and remove the bay leaf[ves] - this is your béchamel sauce

6 Greek Vegetable Bake

Remove the aubergine and courgettte from the oven and combine with the tomato sauce

Add the vegetables to an oven proof dish (or individual ones) and pat them down into a layer 

Top with the béchemal and scatter the panko breadcrumbs and remaining cheese over the top 


7 Greek Vegetable Bake

Put the bake in the oven for 10-15 min or until golden on top and bubbling

Meanwhile, combine the mustard and remaining vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper - this is your dressing 



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Dress the salad once the bake is cooked and serve to the side


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