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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