Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pesto, aubergine and mozzarella pie. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Smooth over to get an even filling. Score the pastry around the aubergine once you have placed it on the pesto mix. Put a slice of aubergine on baking paper. Lay aubergine slices on a grill sheet, season and drizzle with olive oil.
Pesto, aubergine and mozzarella pie is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Pesto, aubergine and mozzarella pie is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pesto, aubergine and mozzarella pie using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pesto, aubergine and mozzarella pie:
- Prepare Packet pastry
- Take 1 aubergine
- Make ready Tablespoon pesto (see my recipe)
- Get 125 g or so of chopped mozzarella
- Get Tablespoon grated Parmesan
- Prepare 1 beaten egg to glaze
- Prepare Oil for frying
Remove from the grill and set aside to cool. When cool, stack tomato and mozzarella slices as well as fresh basil on one half of the aubergine slices. Fold the aubergine over to create a parcel. Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
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
Fold the aubergine over to create a parcel. Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell). All the slices you may have might not be needed. Spread the pesto over the mozzarella in a thick layer to coat the cheese well. Arrange sliced tomatoes on top and season with salt and pepper.
So that’s going to wrap this up for this special food pesto, aubergine and mozzarella pie recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
