3 servings

prep time 20 min


  • 175 g of Pulled Oats® Tomato
  • 2 aubergines
  • 150 g fresh spinach
  • 3 garlic cloves
  • 2 mozzarella balls (125 g each)
  • 200 g cherry tomatoes
  • handful fresh basil
  • pinch of salt
  • pinch of black pepper
  • oil


  1. Preheat oven to 200°C.
  2. Wash the aubergines and cut them lengthwise into slices of about one centimetre in thickness.
  3. Brush each side of the aubergines with oil and season with pepper and salt. Bake for about 15 minutes.
  4. Fry the spinach in oil with garlic. Add the Pulled Oats® and cook for 1-2 minutes. Slice the cherry tomatoes and mozzarella cheese. Take the aubergines from the oven and add the toppings. Bake for another 10-15 minutes, or until tender.
  5. Garnish the aubergines with basil, salt and a twist of black pepper.