Meatless Monday – Aubergine Moussaka with chips
A twist on a Greek classic that makes a delicious meat-free meal.
Serves 4-6
You’ll need: McCain Oven Chips; 1kg aubergines/ eggplant; 3 tablespoons olive oil; 1 onion sliced; 3 cloves garlic, crushed; 1 teaspoon chilli flakes; 2 teaspoons paprika; 1 bay leaf; 2 teaspoons dried oregano; 2 teaspoons dried thyme; I 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.
How to:
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
* Recipe & image by McCain.
