Sweet Potato and Courgette Cheesecake

This veggie bake is perfect for breakfast, lunch, dinner or supper. In fact, I could have it at any time of the day. Great both hot and cold. Or just whack a piece in a lunchbox to enjoy it at your break time.


Ingredients:

• 1 sweet potato
• 1 courgette
• 1 aubergine
• 1 onion
• 3 cloves of garlic, pressed
• 250 g ricotta
• 250 g mascarpone
• 100 g feta
• 3 eggs
• 4 tablespoons dill, finely chopped
• salt and pepper, to taste

Preparation:

1. Grate the sweet potato, courgette and aubergine. Sprinkle with a little bit of salt and let sit in a sieve for 10 minutes. Use your fingers to press out as much moisture as you can.
2. In a separate bowl, combine all the remaining ingredients, except the feta. Season with salt and pepper.
3. Stir in the grated vegetables  and pour into an ovenproof dish. Bake for 40 minutes.
4. Crumble the feta and return to the oven for 20 minutes or until the cheese has melted.
5. Serve hot or cold. Enjoy :)