Preheat the oven to 180c fan assisted/ 200c / gas 6. Melt the butter in a medium saucepan on a low heat (alternatively microwave in a safe bowl). Once melted carefully remove and set aside to let cool.

Peel and grate the aubergine, squeeze out any excess water, using hands or a kitchen towel. Add the grated aubergine to a medium bowl along with grated carrot and chopped spinach.

Add oats, grated cheese and stir well.

Add the beaten eggs along with melted butter. Then sprinkle the mixed herbs and seeds and combine well.

Transfer the savoury flapjack mixture onto a baking tray and press down with a spoon. Bake in the oven for 20 minutes or until soft and golden.

Carefully remove from the oven and once cooled cut the savoury flapjacks into finger shapes and enjoy.

These savoury flapjacks can be stored in a airtight container in the refrigerator for 1 to 2 days or frozen up to 1 month.

Fun Veggie Fact:

Aubergine is a great nutritious super veggie, but always ensure to pick the perfect one; smooth and blemish free, ideally coloured dark purple or a lovely shade of lavender so it's not too bitter, which could upset little sensitive stomachs.