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Aubergine Moussaka

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

Apriena Jugoo Pummer
A delicious twist on a Greek classic
Prep Time 5 mins
Cook Time 30 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4 people


  • 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


  • 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