Aubergine Moussaka
  • Serves 4
  • Level Easy
  • Prep Time 45 mins
  • Suitable for Vegetarians

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 – this Gousto aubergine moussaka version promises speed and soul.



  • 2 tins of chopped tomatoes
  • 2 red onions
  • 4 garlic cloves
  • 20g fresh parsley
  • 2 aubergines
  • 2 tsp ground cinnamon
  • 600g potatoes
  • 2 free range eggs
  • 2 vegetable stock cubes
  • 300g organic Greek yoghurt
  • 80g mature cheddar

How to Make It

  1. Preheat the oven to 220oC and boil a kettle. Cut the aubergines and potatoes (skin on) into thick slices. Heat 2 tbsp olive oil in a large, wide-based pan over a high heat and cook the aubergine for 5 minutes on each side.
  2. Add 450ml boiled water to a pot with a matching lid and bring to the boil. Add the stock cube and stir to dissolve. Add the sliced potatoes. Cover with a lid and cook for 10 minutes 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 in the over for 10 minutes. Meanwhile, peel and finely dice the red onions. Peel and finely chop the garlic.
  4. Return the pan to a medium-high heat with 2 tbsp olive oil. Once hot, add the onion, cinnamon, a pinch of salt and sugar and cook for 3 minutes or until softened. Add the garlic and cook for 1 minute. 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 eggs 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 ¾ of the chopped parsley. Spoon over the tomato sauce. Spread over the yoghurt topping and put the dish in the oven for 15-20 minutes or until bubbling.
  8. Allow the dish to cool for 5 minutes before serving. Scatter with the remaining parsley. Enjoy!