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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 Deciding On The Best Foods Will Help You Stay Fit As Well As Healthy.
Many people do not realize that the foods you choose can either help you to be healthy or can negatively effect your health. One of the foods you should be avoiding is any foods you get at a fast food place. You will find that the nutrition in these sorts of is non existent and the unwanted effects will be really bad. For this reason we are going to be going over the healthy foods that you should be ingesting that will have a positive effect on your health.
Additionally when it comes to having a dessert after your meals you should consider having various citrus fruits. Citrus fruits additionally present you with vitamin C, as well as other vitamins and also minerals that can certainly help keep you healthy. One desert that I have always loved is orange pieces mixed together with shredded coconut and mixed together with a gentle honey dressing.
For those of you who want to start living a more healthy life the tips above will be able to help you do that. Also if you cut out all the refined food that you shouldn't be eating anyway, you will probably find that you could end up living a longer life.
We hope you got insight from reading it, now let's go back to pesto, aubergine and mozzarella pie recipe. You can have pesto, aubergine and mozzarella pie using 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Pesto, aubergine and mozzarella pie:
- Provide Packet of pastry.
- Provide 1 of aubergine.
- Use Tablespoon of pesto (see my recipe).
- Prepare 125 g of or so of chopped mozzarella.
- Take Tablespoon of grated Parmesan.
- Provide 1 of beaten egg to glaze.
- Prepare of Oil for frying.
Steps to make 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.
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