eCook Meal
Melitzana Moussaka
with aubergine, marinara sauce & panko-mozzarella crust
Melitzana is Greek for ‘aubergine’ – the veg of many names. Expect the tender flesh of melitzana, a thick tomato sauce, and melty mozzarella cheese. Expect the delightful coating of basil pesto and crackle of panko crumb. Expect minimal prep and a thorough bake!
Serving guide
Choose your portion size.
MARINARA OF THE MED
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 60ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and chopped Oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir through the cooked chopped tomato and the diluted stock. Bring to a simmer and cook for 1-2 minutes until reduced by a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Evenly spread ½ of the tomato mix to an ovenproof dish – large enough for the Aubergine halves.
MELITZANA
Using a knife, score the flat sides of the Aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 40-45 minutes.
CRISPY CRUMB
When the Aubergine has 15 minutes remaining, combine the cheesy panko crumb with ¾ of the Roast rub and 1 tsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated Mozzarella. Add the remaining tomato mix around the aubergines then evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time, until the aubergine is tender and the crust is crispy and golden.
ZESTY GREENS
Whisk the raspberry vinegar with 1 tsp of olive oil and ½ tsp of a sweetener of choice until dissolved. Whisk in the remaining Roast rub. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden Aubergine bake and spoon over the remaining marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
MARINARA OF THE MED
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 90ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and chopped Oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir through the cooked chopped tomato and the diluted stock. Bring to a simmer and cook for 1-2 minutes until reduced by a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Evenly spread ½ of the tomato mix to an ovenproof dish – large enough for the Aubergine halves.
MELITZANA
Using a knife, score the flat sides of the Aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 40-45 minutes.
CRISPY CRUMB
When the Aubergine has 15 minutes remaining, combine the cheesy panko crumb with ¾ of the Roast rub and 2 tsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated Mozzarella. Add the remaining tomato mix around the aubergines then evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time, until the aubergine is tender and the crust is crispy and golden.
ZESTY GREENS
Whisk the raspberry vinegar with 2 tsp of olive oil and ½ tsp of a sweetener of choice until dissolved. Whisk in the remaining Roast rub. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden Aubergine bake and spoon over the remaining marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
MARINARA OF THE MED
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 120ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and chopped Oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir through the cooked chopped tomato and the diluted stock. Bring to a simmer and cook for 2-3 minutes until reduced by a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Evenly spread ½ of the tomato mix to an ovenproof dish – large enough for the Aubergine halves.
MELITZANA
Using a knife, score the flat sides of the Aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 40-45 minutes.
CRISPY CRUMB
When the Aubergine has 15 minutes remaining, combine the cheesy panko crumb with ¾ of the Roast rub and 1 tbsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated Mozzarella. Add the remaining tomato mix around the aubergines then evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time, until the aubergine is tender and the crust is crispy and golden.
ZESTY GREENS
Whisk the raspberry vinegar with 1 tbsp of olive oil and ½ tsp of a sweetener of choice until dissolved. Whisk in the remaining Roast rub. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden Aubergine bake and spoon over the remaining marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
Vegetable Stock - 15ml
Onions - 2
Garlic Cloves - 3
Fresh Oregano - 8g
Cooked Chopped Tomato - 300g
Aubergine - 1
Cheesy Panko Crumb - 230ml
NOMU Roast Rub - 15ml
Pesto Princess Basil Pesto - 45ml
Grated Mozzarella - 150g
Raspberry Vinegar - 22,5ml
Green Leaves - 60g
MARINARA OF THE MED
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 150ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated Garlic and chopped Oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir through the cooked chopped tomato and the diluted stock. Bring to a simmer and cook for 2-3 minutes until reduced by a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Evenly spread ½ of the tomato mix to an ovenproof dish – large enough for the Aubergine halves.
MELITZANA
Using a knife, score the flat sides of the Aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 40-45 minutes.
CRISPY CRUMB
When the Aubergine has 15 minutes remaining, combine the cheesy panko crumb with ¾ of the Roast rub and 2 tbsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated Mozzarella. Add the remaining tomato mix around the aubergines then evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time, until the aubergine is tender and the crust is crispy and golden.
ZESTY GREENS
Whisk the raspberry vinegar with 2 tbsp of olive oil and ½ tsp of a sweetener of choice until dissolved. Whisk in the remaining Roast rub. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden Aubergine bake and spoon over the remaining marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
Vegetable Stock - 20ml
Onions - 2
Garlic Cloves - 3
Fresh Oregano - 10g
Cooked Chopped Tomato - 400g
Aubergine - 1
Cheesy Panko Crumb - 310ml
NOMU Roast Rub - 20ml
Pesto Princess Basil Pesto - 60ml
Grated Mozzarella - 200g
Raspberry Vinegar - 30ml
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R112.44
for 4 servings · R28.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 1Macaroni 500 g R22.99 · whole pack (size can't be divided)R22.99
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Grated Mozzarella needs 200 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 25% of packR37.50
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Raspberry Vinegar
- Pesto Princess Basil Pesto
- NOMU Roast Rub
- Cheesy Panko Crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Melitzana Moussaka?
The preparation time for Melitzana Moussaka with aubergine, marinara sauce & panko-mozzarella crust is between 20 and 35 minutes.
What is the total time required to make Melitzana Moussaka with aubergine, marinara sauce & panko-mozzarella crust?
The total time required to make Melitzana Moussaka with aubergine, marinara sauce & panko-mozzarella crust is between 45 and 65 minutes.
How many servings does Melitzana Moussaka provide?
4 servings
What are the main ingredients in Melitzana Moussaka?
Aubergine, Cheesy Panko Crumb, Garlic, Green Leaves, Mozzarella, NOMU Roast Rub, Onion, Oregano, Pesto Princess Basil Pesto, Raspberry Vinegar, Tomato, Vegetable Stock
What is the nutritional information of Melitzana Moussaka?
Calories: 566, Carbs: 65 grams, Fat: grams, Protein: 24.3 grams, Sugar: 20.8 grams, Salt: 1534 grams
How do I prepare Melitzana Moussaka?
CRISPY CRUMB: When the aubergine has 15 minutes remaining, combine the cheesy panko crumb with ¾ of the Roast rub and 2 tsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated mozzarella. Add the remaining tomato mix around the aubergines then evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time, until the aubergine is tender and the crust is crispy and golden. MELITZANA: Using a knife, score the flat sides of the aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 40-45 minutes. MARINARA OF THE MED: Preheat the oven to 190°C. Boil the kettle and dilute the stock with 90ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir through the cooked chopped tomato and the diluted stock. Bring to a simmer and cook for 1-2 minutes until reduced by a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Evenly spread ½ of the tomato mix to an ovenproof dish – large enough for the aubergine halves. ZESTY GREENS: Whisk the raspberry vinegar with 2 tsp of olive oil and ½ tsp of a sweetener of choice until dissolved. Whisk in the remaining Roast rub. Just before serving, toss the rinsed green leaves with the dressing to taste. GOLDEN CRUMBED HEAVEN: Dish up the gorgeously golden aubergine bake and spoon over the remaining marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
What should be prepared from my kitchen to make Melitzana Moussaka?
Aubergine, Cheesy Panko Crumb, Garlic, Green Leaves, Mozzarella, NOMU Roast Rub, Onion, Oregano, Pesto Princess Basil Pesto, Raspberry Vinegar, Tomato, Vegetable Stock
How many calories does Melitzana Moussaka have?
566 calories
How much fat content does Melitzana Moussaka have?
grams