

Aubergine, tomato and parmesan oaty bake
Prep time
15 minutes
Difficulty
Average
Cooking time
20 minutes
Servings
2
Overview
A heart-warming dish for cosy nights in, baked in the oven and served with a crust of crumbled oats.
Recipe by Amanda Hamilton
Ingredients
- 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