Recipe of Homemade Pesto, aubergine and mozzarella pie

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pesto, aubergine and mozzarella pie. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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.

Pesto, aubergine and mozzarella pie is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Pesto, aubergine and mozzarella pie is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have 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:

1. Take Packet pastry
2. Make ready 1 aubergine
3. Prepare Tablespoon pesto (see my recipe)
4. Get 125 g or so of chopped mozzarella
5. Make ready Tablespoon grated Parmesan
6. Get 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. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!