Soft aubergine and sweet potato are baked with a layered cottage cheese and tomato sauce.

Recipe (oil free, low salt):
Serves 2,
Small sweet potato, peeled, cut into half moons – 1
Aubergine, cut into half moons – 1
Egg – 1
Fat free cottage cheese – 1/4 cup
Tinned tomatoes, roughly crushed – 1/2 tin (200g)
Tomato puree – 1/2tbsp
Dried oregano – 1/2tsp
Dried basil – 1/2tsp
Garlic granules – 1/2tsp
Paprika – 1/2tsp
Freshly cracked black pepper – 1/8tsp

Oven temperature 180°C
Air fryer temperature 180°C

Steam the sweet potato discs and aubergine discs for 8 minutes until they are soft. Blend the egg with the cottage cheese. Mix the oregano, basil, paprika, black pepper, garlic granules with the tomato puree and tinned tomatoes.

In a baking dish, place a layer of the sweet potatoes and the aubergine. Spread over some of the tomato mixture. Next put a layer of the cottage cheese mix. Repeat the layering of the sweet potatoes, aubergine, tomato mix and cottage cheese mix. Finish with a final layer of the vegetables. If any of the cottage cheese mix or the tomato mix is left, this can also be added.

For both the air fryer and the oven, bake covered for 18 minutes. For the final 3 minutes, bake uncovered so that the top of the bake can become slightly crispy.