Step-by-Step Guide to Make Any-night-of-the-week Pesto, aubergine and mozzarella pie

Pesto, aubergine and mozzarella pie. 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.

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Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, pesto, aubergine and mozzarella pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pesto, aubergine and mozzarella pie is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It's easy, it's fast, it tastes delicious. They are fine and they look wonderful. Pesto, aubergine and mozzarella pie is something which I have loved my entire life.

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.

To get started with this particular recipe, we must prepare a few components. You can have pesto, aubergine and mozzarella pie using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pesto, aubergine and mozzarella pie:

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

Make the pesto by putting the pine nuts in a blender with the Parmesan, garlic, basil leaves, olive oil and coarse salt. Blend until smooth and drizzle over the pizza. Measure one teaspoon of pesto sauce per half of aubergine. Using a butter knife, spread the pesto between the leaves' of the aubergine.

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.

Halve the mozzarella ball and cut into slices. Pack the mozzarella slices in-between the tomato, adding fresh whole sage or basil leaves to really boost the. Griddled aubergine, mozzarella & pesto pizza. It's a pie but not as you know it. I've taken classic Greek ingredients and combined them in this layered dish that makes each flavour really shine.

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