Aubergine, pepper and mozzarella pie
Aubergine, pepper and mozzarella pie

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, aubergine, pepper and mozzarella pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Aubergine, pepper and mozzarella pie. Had some veggies and some mozzarella to use up. So I thought I'd make a pie. Add courgette or any other veg you fancy #eattherainbow #leftovers #vegetarian Brush the aubergine slices with olive oil and season well with salt and pepper on both sides.

Aubergine, pepper and mozzarella pie is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Aubergine, pepper and mozzarella pie is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook aubergine, pepper and mozzarella pie using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Aubergine, pepper and mozzarella pie:
  1. Make ready Roll of pastry
  2. Make ready Aubergine
  3. Make ready Peppers
  4. Prepare Any other veg
  5. Get 200 g or so of mozzarella, cut and drain to remove excess water
  6. Take Tablespoon Parmesan
  7. Take Oil for frying the aubergine (always tastes better!)
  8. Get Beaten egg for glazing

Arrange a layer of mozzarella on top of the aubergines, followed by a layer of tomatoes and basil. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine.

Instructions to make Aubergine, pepper and mozzarella pie:
  1. Preheat oven to 180. Dice and fry aubergine in oil until lightly brown. Drain on kitchen paper and set a side. Roll out the pastry into a round aluminum tray medium size. Prick with a fork and glaze with egg - (see tip)
  2. Dice the pepper, add it in. Add half the mozzarella, half the Parmesan, then the aubergine and the rest of the ingredients
  3. Fold the edges over and glaze with remaining egg. Bake for about 35-40 mins. Rest on a wire rack before serving

Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. Drizzle with olive oil, add garnish and serve. Tear over half of the mozzarella and lay on some basil leaves.

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