Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pesto, aubergine and mozzarella pie. One of my favorites. For mine, I’m gonna make it a little 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.
Pesto, aubergine and mozzarella pie is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Pesto, aubergine and mozzarella pie is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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
- Prepare 1 aubergine
- Make ready Tablespoon pesto (see my recipe)
- Prepare 125 g or so of chopped mozzarella
- Get Tablespoon grated Parmesan
- Make ready 1 beaten egg to glaze
- Prepare Oil for frying
Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve. 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. Tear up the mozzarella and add to the pasta and vegetables.
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
Aubergine uit de oven met mozzarella, tomaat en pesto. Breng op smaak met peper en eventueel zout. This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. This delicious Aubergine and Mozzarella Pasta can be enjoyed on it's own as a quick and simple midweek dinner or it can be enjoyed with a side salad and some garlic bread for a more substantial meal. Composée ainsi de tranche d'aubergine, de purée de tomate, de mozzarella et de gruyère, cette recette sera facilement réalisable à la maison.
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