Looking for a veggie-packed, healthy oven-bake to warm you up after a long day studying? Look no further than this tasty (and vegetarian) dish!
There’s a fair bit of prep work, but once you’ve made it, all you’ll have to do is whack it in the oven 40 minutes before you want to eat. Make it in advance and save for a day when you just won’t have time for anything tricky—it’s totally freezable, so it’s perfect for meal-prepping!
Ingredients (serves 2):
-1 cup oats (approx.)
-1 or 2 eggs (varies depending on size)
-1 tin tomatoes
-1 cup sweetcorn (frozen or canned)
-1 tbsp mixed herbs
-1 tbsp tomato puree
-1 tbsp oregano
-1 tsp black pepper (or more if you like it)
-small handful of spinach
-stock cube (veggie or chicken)
-loads of cheese (to melt over the top)
-a little olive oil for greasing the baking tray
1. Beat the egg in a small bowl
2. Cut the aubergine into roughly 1-2cm thick slices, and pat dry with kitchen paper or a clean towel
3. Dip each slice into the beaten egg and then into oats to coat them, and place on a lightly greased baking tray
4. Bake the aubergine slices for around 40 minutes (until golden-ish) at 200 degrees, turning them over halfway through
5. Lay the slices along the bottom of a deep dish (like you’d use for lasagne or pie), aiming for a little overlap, and one layer. Set this aside whilst you make the sauce
6. Soften the onion in a saucepan
7. If you’ve got a blender, dump the onion and all the remaining ingredients (except the cheese) in the blender and puree. You may want to omit the spinach and add that in after pureeing, or your sauce will be kind of brown in colour
8. If you don’t have a blender, mix everything together and enjoy a chunkier sauce!
9. Pour this sauce over the top of the aubergine slices. Shake the dish gently from side to side to make sure it’s worked into all the little gaps
10. Grate the cheese and then layer over the top. More is more here!
11. Bake for about 30 minutes at 200 degrees. You’ll know it’s done when the cheese is all melted and a little crispy!
BONUS MEAT-EATERS TIP: turn this carnivore-friendly by subbing out the aubergine for chicken (or get really lazy and use chicken nuggets instead of coating them yourself)!