Aubergine Moussaka & Chips

Aubergine Moussaka & Chips


McCain Sea Salt & Pepper Skin On 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 




Prep Time: 5 - 10 minutes
Total Time: 25 - 30 minutes

  1. Cook McCain Oven Chips according to package instructions 
  2. Chop the aubergine into medium sized chunks- keep the skin on 
  3. Heat oil in a pot over medium heat 
  4. Add onions and allow to cook for 5 minutes before adding the garlic, chilli flakes, paprika, bay leaf, oregano and thyme 
  5. Next add the tomato paste, sugar and water 
  6. To the pan add in the chopped aubergine and mix well 
  7. Add in chopped tomatoes and allow to simmer on medium heat until the aubergine is cooked 
  8. Remove from the heat and garnish with chopped parsley 
  9. Serve with McCain Skin On Oven Chips 
  10. Enjoy with Friends and Family

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Crispy Oven Chips #Moussaka