Pesto, aubergine and mozzarella pie

This was a throw together, left over pie. Totally delicious! I had some pesto left over from a batch I made recently, an aubergine lying about in the fridge, so when I then went to the shop I picked up some mozzarella and a packet of pastry. I always have Parmesan in the fridge, so here was my pie! #pie #vegetarian #dinner
Pesto, aubergine and mozzarella pie
This was a throw together, left over pie. Totally delicious! I had some pesto left over from a batch I made recently, an aubergine lying about in the fridge, so when I then went to the shop I picked up some mozzarella and a packet of pastry. I always have Parmesan in the fridge, so here was my pie! #pie #vegetarian #dinner
Steps
- 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
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