Stuffed picnic bread
Ingredients: 
- 1 eggplant, cut into 1 cm thick slices
- 1 round crusty bread
- 2-3 tablespoons of pesto
- roasted peppers
- roasted artichokes, chopped
- 1 ball of mozzarella
Preparation method:
- Brush both sides of the eggplant slices with olive oil and Air Fry for 10 minutes at 205°C.
- Meanwhile, cut the top of the bread and remove the center, creating a hollow space for the filling.
- Start with a layer of the cooked eggplant slices, followed by a layer of pesto and then a layer of chopped peppers. Add another layer of pesto, the sliced mozzarella and the chopped artichokes.
- Repeat these layers until the bread is filled to the top, finish with a layer of pesto on top and place the top of the bread back on.
- Bake the filled bread in the Airfryer at 160°C for about 20 minutes until the cheese is melted and sticky.
- Wrap the whole loaf in foil if you plan to take it to a picnic, or cut it into slices and enjoy right away!
To the main pageNext article
Powerblog - sign up for newsletter
Would you like more of this kind of useful information? Sign up for our newsletter for the latest news, useful tips and advice, delicious recipes, and special offers. We email at most once a week.
