Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sun-dried tomato, scamorza and aubergine pie. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Sun-dried tomato, scamorza and aubergine pie is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Sun-dried tomato, scamorza and aubergine pie is something that I have loved my entire life.
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To get started with this recipe, we must prepare a few ingredients. You can cook sun-dried tomato, scamorza and aubergine pie using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sun-dried tomato, scamorza and aubergine pie:
- Get Roll of round puff pastry
- Get 1 aubergine
- Take 150 g chopped scamorza
- Get 4-5 chopped sun-dried tomatoes
- Get Parmesan cheese
- Take Olive oil
- Take Egg to glaze
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Instructions to make Sun-dried tomato, scamorza and aubergine pie:
- Wash, slice and dry aubergine well using kitchen paper. Fry in a little oil until browned. Set a side to cool.
- Preheat oven to 180. Roll out pastry into a small baking tray, prick with a fork. Add a layer of aubergine, scamorza, sun-dried tomatoes and Parmesan. Create another layer of all the above ingredients
- Fold the edges over to create a border. Glaze with an egg and bake for about 25-30 minutes. Leave to rest on a wire rack for 10 minutes before serving 😊
Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham. Mix all ingredients, apart from the olives and tomatoes, in a large bowl.
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