Recipe of Ultimate Pesto, aubergine and mozzarella pie

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pesto, aubergine and mozzarella pie. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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 popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Pesto, aubergine and mozzarella pie is something that I have loved my whole life.

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

1. Get Packet pastry
2. Take 1 aubergine
3. Make ready Tablespoon pesto (see my recipe)
4. Make ready 125 g or so of chopped mozzarella
5. Prepare Tablespoon grated Parmesan
6. Take 1 beaten egg to glaze
7. Prepare 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 is going to wrap it up for this special food pesto, aubergine and mozzarella pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!