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
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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
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
*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.
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
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
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
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
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
Cook over a high heat until reduced to a thick tomato sauce
Meanwhile, grate the cheddar
Chop the parsley finely, including the stalks
6
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
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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