Aubergine, tomato and parmesan oaty bake
Preheat oven to to 180c.
Cook garlic and half of the coconut oil in a pan until soft and add in the tomatoes, herbs and puree.
With the remaining coconut oil, griddle aubergines in a griddle pan until browned (about 5mins). If you don’t have a griddle pan lightly fry instead.
Soak any excess moisture on kitchen towel.
Layer an oven proof dish with the aubergine then spoon on the tomato mixture.
Top with the beaten eggs and then sprinkle the grated parmesan and oat crumb mixture on the top.
Place in the oven for 20 mins or until golden.
A heart-warming dish for cosy nights in, baked in the oven and served with a crust of crumbled oats.
Recipe by Amanda Hamilton
- 2 garlic cloves, crushed
- 2 tablespoons coconut oil
- 1 tin of chopped tomatoes
- 1 tablespoon of tomato puree
- Pinch of dried mixed herbs
- 2 aubergines cut into thin slices
- 50g grated parmesan
- 1 egg beaten
- 5 Nairn’s Rough Oatcakes, crushed