Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pesto, aubergine and mozzarella pie. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pesto, aubergine and mozzarella pie is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Pesto, aubergine and mozzarella pie is something which I’ve loved my entire life.
Smooth over to get an even filling. This open pie, with its richly flavoured 'risotto' crust and Mediterranean vegetable filling topped with melting cubes of soft mozzarella, looks wonderful and tastes sensational! Serve with a chunky green salad of chopped celery and chicory tossed with a little plain low-fat yogurt and chopped fresh mint. Heat some of the olive oil in a heavy frying pan and cook all the aubergine slices for a couple of minutes on each side until lightly coloured.
To get started 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:
- Make ready Packet pastry
- Take 1 aubergine
- Take Tablespoon pesto (see my recipe)
- Prepare 125 g or so of chopped mozzarella
- Prepare Tablespoon grated Parmesan
- Prepare 1 beaten egg to glaze
- Get Oil for frying
Fry the garlic in a large pan until softened. In a small ovenproof dish place a few spoonfuls of the tomato sauce, followed by a layer or two of the aubergine slices (depending on how many slices you have), and a very thin layer of basil. Spoon the fried onions on top of the basil, followed by another row of aubergines and layers of basil and mozzarella. Fold the pastry around the filling at the top and bottom and fold the sides of the pastry over the filling.
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
Spoon the fried onions on top of the basil, followed by another row of aubergines and layers of basil and mozzarella. 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. Sprinkle generously with mozzarella and Parmesan. Repeat these layers (aubergine, sauce, mozzarella and Parmesan) until you have used all the aubergine, finishing with a layer of sauce and Parmesan (no mozzarella).
So that is going to wrap it up for this exceptional food pesto, aubergine and mozzarella pie recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more 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!
