Recipe of Perfect Pesto, aubergine and mozzarella pie

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Pesto, aubergine and mozzarella pie. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Pesto, aubergine and mozzarella pie Recipe. 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.

You can cook Pesto, aubergine and mozzarella pie using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pesto, aubergine and mozzarella pie

1. Prepare Packet of pastry.
2. Make ready 1 of aubergine.
3. Take Tablespoon of pesto (see my recipe).
4. Prepare 125 g of or so of chopped mozzarella.
5. Take Tablespoon of grated Parmesan.
6. Take 1 of beaten egg to glaze.
7. Take of Oil for frying.

Issue un peu de mon imagination, et des différentes lectures de recettes d'aubergines que j'ai pu avoir à droite à gauche, voici le résultat de mes investigations : un ballotin d'aubergine, tomate-mozza pesto.Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture.Top each "sandwich" with a slice of the eggplant that has been grilled on both sides.Use a wide spatula to place the "sandwiches" on the cooking grate.

Pesto, aubergine and mozzarella pie instructions

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.

Stir the sauce into the aubergines and heat through, then add the cooked pasta.Stir well, and set aside to cool slightly.Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve. ballotin-aubergine-tomate-mozzarella.

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.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.