Lunch Loaf

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The ingredient of Lunch Loaf

• 200g butternut pumpkin thinly sliced
• 1 eggplant sliced into 1cm thick rounds
• 1 4 cup olive oil
• 125g cream cheese softened
• 250g ricotta cheese
• 2 tablespoons fruit chutney we used mango
• 2 tablespoons fresh flat leaf parsley chopped
• 2 3 cup semi dried tomatoes finely chopped
• 1 large sourdough loaf
• 100g ham
• 75g baby spinach leaves washed dried
• 6 slices tasty cheese
• 100g hungarian salami

The Instruction of lunch loaf

• arrange half the pumpkin in a single layer on a microwave safe plate cover microwave on high 100 power for 2 minutes or until just tender repeat with remaining pumpkin
• preheat a barbecue plate on high heat brush pumpkin and eggplant with oil season with salt and pepper cook in batches for 3 to 4 minutes each side or until tender set aside to cool completely
• using an electric mixer beat cream cheese and ricotta together stir in chutney parsley tomatoes and salt and pepper
• cut a 5mm thick slice from top of loaf set aside remove three quarters of the soft bread from inside loaf to form a bread bowl spread a thin layer of ricotta mixture inside loaf cover with one third of the ham top with half the pumpkin half the eggplant half the spinach half the tasty cheese half the remaining ham and half the salami
• spread half the remaining ricotta mixture over salami repeat layers finishing with remaining ricotta mixture
• place reserved top onto filled loaf pressing down firmly wrap in foil then wrap tightly in a tea towel refrigerate for 4 hours or overnight if time permits cut into slices with a serrated knife serve

Nutritions of Lunch Loaf

calories: 642 193 calories
calories: 34 grams fat
calories: 14 grams saturated fat
calories: 53 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 28 grams protein
calories: n a
calories: 1130 25 milligrams sodium
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calories: nutritioninformation