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Here are the ingridients that are required to cook a heavenly Pesto, aubergine and mozzarella pie:
- Provide Packet of pastry.
- You need 1 of aubergine.
- Use Tablespoon of pesto (see my recipe).
- You need 125 g of or so of chopped mozzarella.
- Prepare Tablespoon of grated Parmesan.
- You need 1 of beaten egg to glaze.
- Prepare of Oil for frying.
Ready with the ingridients? Below are the sequences on preparing 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.
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. Try these healthy Italian-inspired mozzarella, pepper and aubergine calzones for a working lunch, or pack up and eat outdoors on a warm day. Add the aubergine and garlic and continue to cook.
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