Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pesto, aubergine and mozzarella pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Aubergine, pepper and mozzarella pie. Had some veggies and some mozzarella to use up. So I thought I'd make a pie. Smooth over to get an even filling.
Pesto, aubergine and mozzarella pie is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Pesto, aubergine and mozzarella pie is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have pesto, aubergine and mozzarella pie using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pesto, aubergine and mozzarella pie:
- Get Packet pastry
- Get 1 aubergine
- Make ready Tablespoon pesto (see my recipe)
- Take 125 g or so of chopped mozzarella
- Make ready Tablespoon grated Parmesan
- Prepare 1 beaten egg to glaze
- Get Oil for frying
Fold the pastry around the filling at the top and bottom and fold the sides of the pastry over the filling. Transfer the pie to a baking sheet and brush with melted butter. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes.
Steps to make Pesto, aubergine and mozzarella pie:
- Dice the aubergine. Heat oil in a pan and deep fry until golden brown in batches. Drain on kitchen paper and set a side to cool a bit
- Preheat oven to 180. Put aubergine in a bowl and add the pesto, chopped mozzarella and Parmesan. Mix well
- Roll out the pastry and prick with a fork. Glaze with egg. Add the mixture and spread evenly. Fold over the edges glaze the top pastry with remaining egg
- Pop in the oven for about 25-30 mins. Cool on a wire rack before serving
Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. Spread a thin layer of pesto over the crust.
So that’s going to wrap it up with this exceptional food pesto, aubergine and mozzarella pie recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
