Recipe: Appetizing Aubergine and pesto stack

Aubergine and pesto stack. Aubergine and pesto stack Miss Fluffy's Cooking Italy. You just can't beat fresh pesto #italian #pesto #vegetarian #lunch #dinner #mainmeal. Spray the aubergine slices on either side with the olive oil, and griddle on each side until completely softened and slightly charred.

Mix the pesto with the red wine vinegar. Create four bases by laying a slice of aubergine on a plate. Now you can build the stack by layering some pesto, then peppers. nuts-bout-chocolates.blogspot.com - 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. You need of Large aubergine (4-5 slices per person).
2. Prepare 2 of mozzarella.
3. It's to taste of Salt.
4. You need of Extra Parmesan.
5. It's of Oil to fry (just a tad).
6. Prepare of For pesto: (see also my other recipes too :) ).
7. Prepare of Good handful of fresh basil leaves.
8. It's Clove of garlic.
9. Prepare of Sprinkle of Parmesan.
10. You need of Sprinkle of pecorino.
11. You need of Few pine nuts.
12. It's of Olive oil.

Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way. Lay a slice of aubergine, then a slice of basil, then a slice of cheese, a slice of basil, then a slice of each of the peppers, seasoning with salt and pepper in between each slice, and repeat. Do the same with the remaining ingredients to make the second stack, and top both with the remaining aubergine. Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of Greek yogurt and the pesto.

Aubergine and pesto stack step by step

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 :).

This quantity should make four stacks of three layers. To each one, add a couple of oregano leaves, a slice of red pepper and a slice of Mozzarella, then top with another slice of aubergine and repeat with oregano leaves, red pepper and Mozzarella. the eggplant slices to deep fry. When oil is hot add eggplant and cook until both sides are golden. Remove from oil and drain on paper towels. The sauce and the eggplant should be ready at about the same time.