Melty Aubergine Moussaka

Melty Aubergine Moussaka

4.00rating out of 5

(1397 reviews from our customers)

Prep Time

45 min



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



Use within

6-7 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
300g potatoes
1 red onion
1 British free range egg †
2 garlic cloves
1 vegetable stock cube †
10g fresh parsley
150g organic Greek yoghurt †
1 aubergine
40g Irish mature cheddar †
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

  • tin of chopped tomatoes
  • Potatoes
  • red onion
  • British free-range egg<span class="strong">†</span>
  • garlic clove
  • vegetable stock cube<span class="strong">†</span>
  • 10g parsley
  • 150g Greek-style yoghurt<span class="strong">†</span>
  • aubergine
  • 40g mature cheddar<span class="strong">†</span>
  • ground cinnamon
Typical Values per 100g per serving
Energy 260 kJ
62 kcal
1864 kJ
443 kcal
of which saturates
2.6 g
1.4 g
18.3 g
9.8 g
of which sugars
7.2 g
2.9 g
51.4 g
20.8 g
Fibre 0.5 g 3.8 g
Protein 2.9 g 20.5 g
Salt 0.1 g 0.75 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
tin of chopped tomatoes
red onion
British free-range egg
garlic clove
vegetable stock cube
sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
10g parsley
150g Greek-style yoghurt
40g mature cheddar
pasteurised cow's MILK, salt, starter culture, vegetarian rennet
ground cinnamon
  • 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


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Allow the dish to a cool for 5 min before serving 

Scatter with the remaining parsley


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