Aubergine, tomato and parmesan oaty bake | Nairns Oatcakes
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
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