Recipe of Any-night-of-the-week Pesto, aubergine and mozzarella pie

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, pesto, aubergine and mozzarella pie. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pesto, aubergine and mozzarella pie is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pesto, aubergine and mozzarella pie is something which I’ve loved my entire life. They’re nice and they look wonderful.

Qui dit fin d'été, dit légumes exceptionnels qui ont profité du soleil toutes ces dernières semaines. Et c'est en Dordogne que nous avons relevé son. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. This is designed to be a low cost recipe.

To get started with this particular recipe, we must first prepare a few components. You can cook 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:

1. Take Packet pastry
2. Prepare 1 aubergine
3. Make ready Tablespoon pesto (see my recipe)
4. Prepare 125 g or so of chopped mozzarella
5. Get Tablespoon grated Parmesan
6. Take 1 beaten egg to glaze
7. Take Oil for frying

Tartiner chaque tranche d'aubergine avec du pesto, puis déposer des petits dés de mozzarella par dessus. Enrouler la tranche sur elle même en rouleau et la piquer d'un cure-dent pour la maintenir en place. Meanwhile, bring a large pan of water to the boil. Using tongs, lift out the cooked pasta and add to the sauce, then mix to thoroughly coat.

Steps to make Pesto, aubergine and mozzarella pie:

1. 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
2. Preheat oven to 180. Put aubergine in a bowl and add the pesto, chopped mozzarella and Parmesan. Mix well
3. 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
4. Pop in the oven for about 25-30 mins. Cool on a wire rack before serving

Meanwhile, bring a large pan of water to the boil. Using tongs, lift out the cooked pasta and add to the sauce, then mix to thoroughly coat. Lay half the tomatoes on top, sprinkle with salt and a generous grind of pepper, then follow this with the slices of mozzarella and the remaining basil leaves. Composée ainsi de tranche d'aubergine, de purée de tomate, de mozzarella et de gruyère, cette recette sera facilement réalisable à la maison. Recouvrez ce tapis d'aubergine par une couche du coulis de tomate puis posez quelques tranches de mozzarella par dessus.

So that’s going to wrap this up with this exceptional food pesto, aubergine and mozzarella pie recipe. Thanks so much for reading. I am sure that you can make this at home. There’s 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, colleague and friends. Thank you for reading. Go on get cooking!