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Melty Aubergine Moussaka

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.
11
45 min
TOTAL TIME
423
CALORIES
$3.57
PER SERVING
Melty Aubergine Moussaka
Ingredients
11 INGREDIENTS
2 SERVINGS
Vegetable Stock Pot
vegetable stock pot
Cheddar Cheese
1 3/8 g cheddar cheese
Aubergine
1 whole aubergine
Ground Cinnamon
1 tsp ground cinnamon
Garlic
1 clove garlic
Red Onion
1 whole red onion
Chopped Tomatoes
1 can chopped tomatoes
British Free-range Egg
1 whole british free-range egg
Potatoes
11 g potatoes
Greek-style Yoghurt
5 1/3 g greek-style yoghurt
Fresh Parsley
1/3 g fresh parsley
Directions
26 STEPS
View Directions on Go Usto
Health Info
Macros
59g
CARBS
11g
FAT
23g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
What is Moussaka?
Do I need to peel the eggplant?
Can I use a different type of meat?
How do I make the béchamel sauce?
Do I need to salt the eggplant?
Can I make Moussaka in advance?
How do I prevent the Moussaka from being too runny?
Can I use a different type of cheese?