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:

1. Brush both sides of the eggplant slices with olive oil and Air Fry for 10 minutes at 205°C.
2. Meanwhile, cut the top of the bread and remove the center, creating a hollow space for the filling.
3. 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.
4. 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.
5. Bake the filled bread in the Airfryer at 160°C for about 20 minutes until the cheese is melted and sticky.
6. Wrap the whole loaf in foil if you plan to take it to a picnic, or cut it into slices and enjoy right away!