Great served with a BBQ or as a delicious light summer meal, this layered cob is full of flavour and goodness and has such an attractive appearance that you are sure to impress family and friends alike.
- 1 small-medium eggplant
- 1 small-medium orange sweet potato
- 2 large red capsicums
- 2 medium zucchini, sliced lengthways
- Olive oil spray
- 23cm round cob loaf
- ½-1 cup pesto
- 200g ricotta cheese
- 1/3 cup grated Parmesan
- Salt & freshly cracked black pepper
Slice the eggplant lengthways and put in a colander, sprinkle with salt and leave for 30 minutes, then rinse well and pat dry with paper towels.
Thinly slice the sweet potato.
Quarter the capsicums and remove the seeds and membranes. Cook under a hot grill, skin side-up until the skins have blistered and blackened. Cool in a plastic bag, then peel.
Spray the eggplant, sweet potato and zucchini with oil and char grill, barbeque or fry until well browned and cooked through.
Slice off the top of the loaf. Scoop out the soft bread from inside, leaving a thin shell. (Freeze extra bread for use as breadcrumbs)
Brush the inside of the loaf and top with pesto.
Layer the zucchini and capsicum inside the loaf; lightly sprinkle with salt and pepper.
Spread with the ricotta and sprinkle with parmesan and another light sprinkle of salt and pepper.
Layer the sweet potato and eggplant, lightly pressing down.
Sprinkle lightly with salt and pepper.
Replace the top of the loaf.
Cover the loaf with plastic wrap and place on a baking tray.
Place 2 plates over the loaf and refrigerate overnight.
Preheat the oven to very hot 250°C.
Remove the plastic wrap and return to the baking tray and bake for about 10 minutes or until crispy.
Cut into wedges to serve.