Magro Group - Malta
FREEPHONE 8007 5533
Brochure Download - Magro Group - Malta BROCHURE DOWNLOAD
FACTORY VISITS - Magro Group - Malta FACTORY VISITS
360 VIEW - Magro Group - Malta 360 VIEW
COMING SOON SHOP ONLINE

RECIPE FINDER / CAREERS / CONTACT US / NEWS / PROMOTIONS / KIDS CORNER / HEALTH NEWS
 
Home / Our Commitment / About Us / Our Brands / International
 
Recipe of the Week
Cooking Secrets
Gozitan Specials
 
 
 
 
 
Traders Direct
Login:
Password:
 
If you are a new user you
can click here to REGISTER
Forgot Password?
Type your email address in the field below to reset your password. You will receive your new password via email.
 
  Join our newsletter
 
/ Recipes
/ Penne with Eggplant and Gibniet Nixfin 
PREPARATION TIME:
20 minutes
DIFFICULTY:
EASY
INGREDIENTS:

1 regular size eggplant, cut into cubes
2 cans of Mayor Polpa or 8 fresh ones, chopped
1 tablespoon Three Hills Kunserva
½ spoon good oil
1 large clove garlic, grated
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
½ teaspoon dried mint
Salt and freshly ground pepper to season
Fresh curd cheese for scattering on the top but if not available use 50g Hanini Gibniet Nixfin crumbled up

INSTRUCTIONS:

Heat the oil in the saucepan. Saute the eggplant cubes. When they are cooked add the grated garlic, dried mint and tomatoes. Season and leave to cook covered on low heat for 15 minutes. Add the tomato paste. Cook for 5 minutes. Remove from heat and stir in the fresh herbs.


Cook the penne in a pan according to instructions on the packet. Drain. Add the pasta to the sauce and plate. Garnish with fresh mint leaves and scatter the curd cheese (Gibniet) or crumbled ricotta. Serve.


Lea Hogg's recipe www.goodfoodeveryday.com

 

 
 
 
Google+
rss  RSS FEEDS / CONTACT US / SITEMAP
 
www.savina.com.mt