Pesto, aubergine and mozzarella pie
Pesto, aubergine and mozzarella pie

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pesto, aubergine and mozzarella pie. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Just a handful of ingredients yet Gennaro's simple pasta dish is full of Italian flavour. Almonds and basil form the basis of a. 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. ballotin-aubergine-tomate-mozzarella.

Pesto, aubergine and mozzarella pie is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Pesto, aubergine and mozzarella pie is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Get Packet pastry
  2. Make ready 1 aubergine
  3. Take Tablespoon pesto (see my recipe)
  4. Take 125 g or so of chopped mozzarella
  5. Prepare Tablespoon grated Parmesan
  6. Prepare 1 beaten egg to glaze
  7. Make ready 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.

Instructions 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

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. This simple pesto pasta dish is full of Italian flavour. This is a quick and delicious dinner recipe idea for you to try for your family. Almonds and basil form the basis of a pesto sauce that's tossed through pasta with roasted aubergines, Bertolli and grated parmesan.

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