Solo: Rustic Aubergine and Beef Moussaka

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Solo: Rustic Aubergine and Beef Moussaka

Simplicity is the only way to attain great flavor: a dazzling Greek dinner with our effortless beef, paprika, chunky tomato, and creamed moussaka.

Ingredients to serve 1

  • 150g x Beef Mince
  • 1 x Aubergine - 1 to 1.5cm slices
  • 50ml x DD Chunky Tomato Sauce
  • 2.5ml x Paprika
  • 100ml x DD Low Carb Cheese Sauce
  • 25g x White Cheddar - grated
  • 2.5g x Thyme - leaves pulled from stem
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sugar/Sweetener (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat the oven to 220C.

Washing Instruction

Wash your hands and aubergines well. Rinse the thyme thoroughly and drain on paper towel.

Gino's Tip

Be sure to oil the sliced aubergine well, as they absorb quite a bit of oil to get roasting.

Step 1 - Roasted Aubergine

Place the aubergine slices on an oven tray lined with foil, drizzle generously with olive oil, and season with salt and pepper. Pop into the preheated oven for 18-20 minutes until golden. Reserve for later.

Step 2 - Moussaka Base

Meanwhile heat a large casserole pan over med-high heat, add a drizzling of olive oil and once the pan is hot caramelize the mince for 6-8 minutes. Proceed to add the DD Chunky Tomato Sauce and paprika, cook for 2-3 minutes and mix through the picked thyme. Season and taste with salt and pepper. You may need to balance slightly with sugar or sweetener.

Step 3 - Finishing

Grab a baking dish (a small bowl or singular serving baking dish will do) and place a layer of roasted aubergine slices down, top with some of the moussaka base, then spoon over some DD Cheese Sauce. Repeat the process until you have no ingredients left, then sprinkle over the grated white cheddar. Pop into the oven for 8-10 minutes until the cheese is bubbly and gratinated.


Divide the moussaka amongst your servings.