Recommendation to Producing Appetizing Pesto, aubergine and mozzarella pie
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To make an extraordinary Pesto, aubergine and mozzarella pie, here are the ingridients required:
- You need Packet of pastry.
- Provide 1 of aubergine.
- Take Tablespoon of pesto (see my recipe).
- You need 125 g of or so of chopped mozzarella.
- Get Tablespoon of grated Parmesan.
- Provide 1 of beaten egg to glaze.
- Take of Oil for frying.
After readying the ingridients, next you are good to prepare your 5-star Pesto, aubergine and mozzarella pie by following the procedures below:
- 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 and mozzarella phyllo pastry PHOTO: Micky Hoyle. When we hear the word 'pie' most of us think of pastry with a meat filing. But these recipes prove pies with vegetables are equally delicious. Try out these recipes Beautiful hasselback aubergine stuffed with fragrant pesto, gooey mozzarella, & ripe tomato - a showstopping vegetarian centrepiece! Ever since the success of the hedgehog potatoes (aka hasselback potatoes) I've been wondering what other foods could be given a similar treatment.
Recipe : Pesto, aubergine and mozzarella pie
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step by step to make Pesto, aubergine and mozzarella pie
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