Aubergine Moussaka – a twist on a Greek classic with herbs and tomatoes, giving you all the feels. A delicious Meat free Meal
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Need new inspiration for meatless meals, then you at the right place.
Fresh aubergines cooked in a delicious tomato sauce with garlic and herbs. This dish is full of flavour and i served it with McCain oven chips, linked for reference. You can also serve it with flatbreads, couscous or rice.
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Aubergine Moussaka in tomato sauce served with McCain Oven Chips By Apriena Jugoo Pummer
A delicious twist on a Greek classic
Ingredients
- McCain Oven Chips
- 1 kg aubergines
- 3 tablespoons olive oil
- 1 onion sliced
- 3 cloves garlic – crushed
- 1 teaspoon chilli flakes
- 2 teaspoons paprika
- 1 bay leaf
- 2 teaspoon dried oregano
- 2 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- ½ cup water – little more if needed
- 1 can chopped tomatoes
- Fresh chopped parsley
- Salt and pepper to taste
Instructions
- Cook McCain Oven Chips according to package instructions
- Chop the aubergine into medium sized chunks- keep the skin on
- Heat oil in a pot over medium heat
- Add onions and allow to cook for 5 minutes before adding the garlic, chilli flakes, paprika, bay leaf, oregano and thyme
- Next add the tomato paste, sugar and water
- To the pan add in the chopped aubergine and mix well
- Add in chopped tomatoes and allow to simmer on medium heat until the aubergine is cooked
- Remove from the heat and garnish with chopped parsley
- Serve with McCain oven chips