What are the main ingredients in Melitzana Moussaka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

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. 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! 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. 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.

What should be prepared from my kitchen to make Melitzana Moussaka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Melitzana Moussaka

Name: Melitzana Moussaka
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

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!

Melitzana Moussaka

with aubergine, marinara sauce & panko-mozzarella crust

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Cheesy Panko Crumb
Cooked Chopped Tomato
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Mozzarella
Green Leaves
NOMU Roast Rub
Onion
Onions
Pesto Princess Basil Pesto
Raspberry Vinegar
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

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!

Vegetable Stock - 5ml
Onion - 1
Garlic Clove - 1
Fresh Oregano - 3g
Cooked Chopped Tomato - 100g
Aubergine - 1
Cheesy Panko Crumb - 80ml
NOMU Roast Rub - 5ml
Pesto Princess Basil Pesto - 15ml
Grated Mozzarella - 50g
Raspberry Vinegar - 7,5ml
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Vegetable Stock - 10ml
Onion - 1
Garlic Cloves - 2
Fresh Oregano - 5g
Cooked Chopped Tomato - 200g
Aubergine - 1
Cheesy Panko Crumb - 155ml
NOMU Roast Rub - 10ml
Pesto Princess Basil Pesto - 30ml
Grated Mozzarella - 100g
Raspberry Vinegar - 15ml
Green Leaves - 40g

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!