Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pesto, aubergine and mozzarella pie. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Pesto, aubergine and mozzarella pie is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Pesto, aubergine and mozzarella pie is something which I have loved my whole life. They are fine and they look fantastic.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can have pesto, aubergine and mozzarella pie using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pesto, aubergine and mozzarella pie:
- Take Packet pastry
- Make ready 1 aubergine
- Prepare Tablespoon pesto (see my recipe)
- Take 125 g or so of chopped mozzarella
- Prepare Tablespoon grated Parmesan
- Get 1 beaten egg to glaze
- Prepare Oil for frying
Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. Wipe a large aubergine, or two small ones, remove and discard the stalks then slice into rounds, roughly a centimetre thick. Heat the grill, place the aubergine slices in a single layer on a baking.
Instructions 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. 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. Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
So that is going to wrap it up with this special food pesto, aubergine and mozzarella pie recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
