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Prep Time
45 min
Cuisine
Greek
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
Cuisine
Greek
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 293 kJ 70 kcal |
1946 kJ 463 kcal |
Fat of which saturates |
3 g 1.7 g |
19.6 g 11.3 g |
Carbohydrate 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 |
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.
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
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
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
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
Cook over a high heat until reduced to a thick tomato sauce
Meanwhile, grate the cheddar
Chop the parsley finely, including the stalks
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
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
Allow the dish to a cool for 5 min before serving
Scatter with the remaining parsley
Enjoy!