Product:
Vortex Air Fryer

Ingredients

• 1 aubergine, sliced into 1cm thick rounds
• 1 round crusty loaf
• 2-3 Tbsp pesto
• 1 jar roasted peppers
• 1 jar roasted artichokes, chopped
• 1 ball Mozzarella

Instructions

1. Brush both sides of the aubergine slices with olive oil and Air Fry for 10 minutes at 205°C.
2. Meanwhile, cut the top of the loaf of bread and remove the center, creating a hollow space for the filling.
3. Begin with a layer of the cooked aubergine slices, followed by a spread of pesto, then a layer of sliced peppers. Add another layer of pesto, the sliced mozzarella cheese, and chopped artichokes.
4. Repeat these layers until the loaf is filled to the top, finishing with a layer of pesto on top then place the top of the loaf back on.
5. Bake the filled loaf in the Air Fryer at 160°C for about 20minutes until the cheese is melted and gooey.
6. Wrap the loaf as a whole in foil if planning to take to a picnic, or slice and enjoy immediately!