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Melty Aubergine Moussaka

Melty Aubergine Moussaka

4rating out of 5

(1404 reviews from our customers)

Prep Time

45 min



Aubergines are the star of this Greek classic: their meaty flesh is transformed into melty layers underneath potato, parsley, a rich tomato sauce and a yoghurt topping. There are a multitude of ways to make a moussaka - the Gousto version promises speed and soul. Mmmmmoussaka.

Prep Time

45 min



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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)
can of chopped tomatoes 1
1 tin of chopped tomatoes
1 red onion
1 aubergine
1 British free range egg †
2 garlic cloves
10g fresh parsley
40g Irish mature cheddar †
150g organic Greek yoghurt †
1 tsp ground cinnamon
1 vegetable stock cube †
300g potatoes
You Will Need
Oven-proof dish, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • 1 aubergine
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • 10g parsley
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
  • 1 tsp ground cinnamon
  • vegetable stock pot<span class="strong">†</span>
  • 300g potatoes
Typical Values per 100g per serving
Energy 293 kJ
70 kcal
1946 kJ
463 kcal
of which saturates
3 g
1.7 g
19.6 g
11.3 g
of which sugars
7.8 g
2.6 g
51.9 g
16.9 g
Fibre 1.7 g 11.4 g
Protein 3.1 g 20.7 g
Salt 0.51 g 3.37 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 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 aubergine
1 British free-range egg
1 garlic clove
10g parsley
flat parley (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 Greek-style yoghurt pot (150g)
Organic Greek style natural yoghurt (milk)100%
1 tsp ground cinnamon
ground cinnamon
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
300g potatoes
  • Allergens highlighted by † (egg, milk, celery)

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 Melty Aubergine Moussaka

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

Cut the aubergine[s] and potatoes (skin on) into thick slices

Heat 1 tbsp [2 tbsp] olive oil in a large, wide-based pan (non-stick) over a high heat and cook the aubergine for 5 min on each side

2 Melty Aubergine Moussaka

Add 250ml [450ml] boiled water to a pot (with a matching lid) and bring to the boil

Add the stock cube[s] and stir to dissolve

Add the sliced potatoes

Cover with a lid and cook for 10 min or until nearly tender, then drain (keep the drained stock) and leave to steam dry

3 Melty Aubergine Moussaka

Meanwhile, add the cooked aubergine to a large baking dish in a single layer and season with salt and pepper

Place the dish into the oven for 10 min

Meanwhile, peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

4 Melty Aubergine Moussaka

Return the pan to a medium-high heat with 1 tbsp [2 tbsp] olive oil

Once hot, add the onion, cinnamon, a pinch of salt and sugar and cook for 3 min or until softened

Add the garlic and cook for 1 min

Add the tinned tomatoes and the reserved potato stock

5 Melty Aubergine Moussaka

Cook over a high heat until reduced to a thick tomato sauce 

Meanwhile, grate the cheddar

Chop the parsley finely, including the stalks

6 Melty Aubergine Moussaka

Beat the egg[s] in a mixing bowl as if you were making scrambled eggs

Stir in the Greek yoghurt and grated cheddar - this is your yoghurt topping

7 Melty Aubergine Moussaka

Remove the dish from the oven and layer the cooled sliced potato on top of the aubergine

Scatter over 3/4 of the chopped parsley

Spoon over the tomato sauce

Spread over the yoghurt topping and put the dish in the oven for 15-20 min or until bubbling


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Allow the dish to a cool for 5 min before serving 

Scatter with the remaining parsley


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