Aubergine, Pepper and Butternut Cake


Serves 6-8

4 large aubergines
200g butternut, steamed
Salt and pepper
245g jar pickled/roasted peppers
250g cottage cheese
100g basil pesto
200g sweet potato, steamed


Slice the aubergines thinly, lengthways, then drizzle with oil, salt and pepper, then cook on both sides in a griddle pan until charred.

Use the aubergines to line a 20cm loose-bottom cake tin, making sure to overlap the pieces so there are no gaps. Leave a few slices for the top of the pie.

Lightly crush the butternut, then season with salt and pepper before layering onto the aubergine.

Next, place a layer of peppers on top, then a layer of the cottage cheese and the pesto.

Crush the sweet potato, then place on top of the basil.

Top with the remaining aubergines, folding over any overhanging pieces.

Bake In the oven for 30 minutes, then turn out onto a plate to serve.