Aubergine, Tomato and Parmesan Oaty Bake
Now that winter is setting in and the evenings are starting to get a little colder, this recipe makes for a tasty, warming dinner. Adding crushed oatcakes makes for a delicious crunchy topping.
Credited to: Nairn's
Kcal:
Serves 2
15 mins prep
20 mins cooking time
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 Gluten Free Oatcakes, crushed
Method
- 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.
