Aubergine Moussaka – a twist on a Greek classic with herbs and tomatoes, giving you all the feels. A delicious Meat free Meal

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. 

Aubergine Moussaka in tomato sauce served with McCain Oven Chips By Apriena Jugoo Pummer

Apriena Jugoo Pummer

A delicious twist on a Greek classic

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Prep Time 5 mins

Cook Time 30 mins

Course Dinner, Lunch, Main Course, Side Dish

Cuisine Greek, Mediterranean

Servings 4 people

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