Pesto, aubergine and mozzarella pie

Packet pastry

1 aubergine

Tablespoon pesto (see my recipe)

125 g or so of chopped mozzarella

Tablespoon grated Parmesan

1 beaten egg to glaze

Oil for frying

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