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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
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Ingredients
11 INGREDIENTS
2 SERVINGS
Vegetable Stock Pot
1 whole vegetable stock pot
Cheddar Cheese
1 3/8 g cheddar cheese
Aubergine
1 whole aubergine
Ground Cinnamon
1 tsp ground cinnamon
Greek Style Yoghurt
5 1/3 g greek style yoghurt
Red Onion
1 whole red onion
Fresh Parsley
1/3 g fresh parsley
British Free Range Egg
1 whole british free range egg
Garlic
1 clove garlic
Canned Chopped Tomatoes
1 can canned chopped tomatoes
Potatoes
11 g potatoes
Directions
26 STEPS
View Directions on Go Usto
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Health Info
Macros
59g
CARBS
11g
FAT
23g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
GLUTEN FREE
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?