Reference to Cooking Appetizing Pesto, aubergine and mozzarella pie
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To prepare an unforgettable Pesto, aubergine and mozzarella pie, here are the materials required:
- Provide Packet of pastry.
- Prepare 1 of aubergine.
- Prepare Tablespoon of pesto (see my recipe).
- Get 125 g of or so of chopped mozzarella.
- Provide Tablespoon of grated Parmesan.
- Prepare 1 of beaten egg to glaze.
- Take of Oil for frying.
After preparing the ingridients, now you are good to prepare your 5-star Pesto, aubergine and mozzarella pie by following the instructions below:
- 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.
Heat a griddle pan on a medium heat. Brush both sides of the aubergine with some of the oil and season. This simple pesto pasta dish is full of Italian flavour. This is a quick and delicious dinner recipe idea for you to try for your family. Almonds and basil form the basis of a pesto sauce that's tossed through pasta with roasted aubergines, Bertolli and grated parmesan.
Recipe : Pesto, aubergine and mozzarella pie
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step by step to make Pesto, aubergine and mozzarella pie
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