Aubergine Flapjack Bake

Aubergine flapjack bake

This is one of Kate’s favourite recipes. Big Bears made it as a cooking activity for tea and she adopted their recipe – Taste-testing it of course to ensure it was ok for the children, she was hooked!
It is sooo delicious especially served just warm.

200g rolled oats
1 medium aubergine peeled and grated
2 medium carrots peeled and grated
1 handful of fresh spinach chopped
3 eggs beaten
130g cheddar cheese grated
100g melted butter
3 tsp dried mixed herbs

Preheat the oven to 180c fan assisted/ 200c / gas 6. Melt the butter in a medium saucepan on low heat (alternatively microwave in a bowl) set aside to let cool.
Peel and grate the aubergine and add to a medium bowl along with grated carrot and chopped spinach.
Add oats and grated cheese. Stir well.
Add eggs, butter, cheese, and herbs. Combine well.
Transfer the savoury flapjack mixture into a deep baking tray and press down with a spoon.
Bake in the oven for 20 minutes or until soft and golden.