How to Cook Perfect Aubergine and pesto stack

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Aubergine and pesto stack. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Aubergine and pesto stack Recipe. Firstly roast the peppers by adding to a baking tray with the oil and salt. Set aside and then when cooled a little cut the pepper halves in half.

You can cook Aubergine and pesto stack using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Aubergine and pesto stack

1. It’s of Large aubergine (4-5 slices per person).
2. Make ready 2 of mozzarella.
3. It’s to taste of Salt.
4. Make ready of Extra Parmesan.
5. It’s of Oil to fry (just a tad).
6. Take of For pesto: (see also my other recipes too :) ).
7. Prepare of Good handful of fresh basil leaves.
8. Prepare Clove of garlic.
9. Take of Sprinkle of Parmesan.
10. You need of Sprinkle of pecorino.
11. Prepare of Few pine nuts.
12. It’s of Olive oil.

This quantity should make four stacks of three layers.Aubergine and pesto stack Super tasty light meal.You just can't beat fresh pesto #italian #pesto #vegetarian #lunch #dinner #mainmeal.Slicing the aubergine into thin rounds I layered all the ingredients and my Baked Aubergine with Pesto & Feta Stacks were born.

Aubergine and pesto stack instructions

1. Whizz up pesto ingredients to make your yummy pesto.
2. Slice aubergine. Dry with kitchen paper. Fry in a little oil for 3-4 mins until brown.
3. Start to layer your stacks. Put a slice of aubergine on baking paper. Add some pesto on top. Add some chopped mozzarella and Parmesan.
4. Continue layering up until you've finished the ingredients.
5. Bake at 180 for about 20-25 mins. Enjoy :).

Mix the pesto with the red wine vinegar.Layer the aubergine with a little goat's cheese, pesto and a few rocket leaves in between.Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of Greek yogurt and the pesto.

They were easy to assemble, on a baking tray with a greased piece of foil on the base, I added a slice of the aubergine and spread the top with the diluted red pesto.Rinse salt off, and pat dry with paper toweling.Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.Toss the aubergines in a bowl with the olive oil and a little salt.When oil is hot add eggplant and cook until both sides are golden.