Recipe of Quick Pesto, aubergine and mozzarella pie

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Before you jump to Pesto, aubergine and mozzarella pie recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are all kinds of things that you can do to get healthy and balanced. Not all of them require fancy gym memberships or restrained diets. You can do little things each day to improve upon your health and lose weight. Being intelligent when you choose your food and activities is where it begins. A suitable amount of physical activity each day is also critical. Remember: being healthy and balanced isn’t just about losing weight. It has more to do with making your body as powerful as it can be.

We hope you got benefit from reading it, now let's go back to pesto, aubergine and mozzarella pie recipe. To cook pesto, aubergine and mozzarella pie you only need 7 ingredients and 4 steps. Here is how you achieve that.

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

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

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.

Heat a griddle pan on a medium heat. Brush both sides of the aubergine with some of the oil and season. 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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