Melty Aubergine Moussaka

Melty Aubergine Moussaka

Rating
4.00rating out of 5

(1400 reviews from our customers)

Prep Time

45 min

Cuisine

Greek

Use within

6-7 days

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

Use within

6-7 days

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In Your Box
Ingredients for 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
Potatoes
300g potatoes
Red-onion
1 red onion
Egg
1 British free range egg †
garlic-clove
2 garlic cloves
Vegetable-stock-cube
1 vegetable stock cube †
fresh-parsley
10g fresh parsley
Greek-yoghurt
150g organic Greek yoghurt †
Aubergine
1 aubergine
Cheddar-cheese
40g Irish mature cheddar †
cinnamon
1 tsp ground cinnamon
You Will Need
Oven-proof dish, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • can of chopped tomatoes
  • 300g potatoes
  • 1 red onion
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • vegetable stock pot<span class="strong">†</span>
  • 10g parsley
  • 150g Greek-style yoghurt<span class="strong">†</span>
  • 1 aubergine
  • 40g mature cheddar<span class="strong">†</span>
  • 1 tsp ground cinnamon
Typical Values per 100g per serving
Energy 280 kJ
66 kcal
2033 kJ
482 kcal
Fat
of which saturates
2.6 g
1.4 g
18.8 g
10.3 g
Carbohydrate
of which sugars
8 g
3 g
58.1 g
21.6 g
Fibre 0.9 g 6.2 g
Protein 3 g 21.6 g
Salt 0.45 g 3.23 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
can of chopped tomatoes
chopped tomatoes 99.8%, salt
300g potatoes
1 red onion
1 British free-range egg
EGGS
1 garlic clove
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 0.9%), spices (CELERY seeds, lovage root, nutmeg, pepper) gelling agents (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin.
10g parsley
150g Greek-style yoghurt
MILK
1 aubergine
40g mature cheddar
pasteurised cows MILK, salt, starter culture, vegetarian rennet
1 tsp ground cinnamon
Ground cinnamon
Allergens
  • Allergens highlighted by † (eggs, celery, milk)

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

8

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Allow the dish to a cool for 5 min before serving 

Scatter with the remaining parsley

Enjoy!

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