Aubergines in tomato sauce
Dice the aubergines and fry them with a very small amount of oil in a non-stick pan.
Dice the celery and carrot and finely chop the onion.
Fry the onion in oil, adding the celery and carrot when it turns translucent.
Once the vegetables are golden, add the Mayor Polpa with Basil and cook for a further 10 minutes until the sauce slightly thickens.
Add the aubergines, salt, pepper, capers, olives, raisins, almonds, honey and vinegar. Cook till the vinegar evaporates and the vegetables caramelise.
May be served chilled or at room temperature.
Boil the potatoes in ample salted water, then drain, peel and mash.
Add the salt, pepper, grated Ħanini Pekorin cheese, a little finely chopped parsley and if desired some ground nutmeg.
Let cool, mix well and form into croquettes (balls or rolls).
Lightly coat in flour and deep fry in hot (but not boiling) sunflower oil.
Remove with a slotted spoon and place on absorbent paper. Add a pinch of salt and serve hot.
Preheat the oven to 180°C / 350°F / Gas 4. In a small pan, add the Ħanini Creamylight, bay leaves, thyme, garlic, salt and pepper, and simmer for 10 minutes on a low flame. Afterwards remove the bay leaves from the mixture. In the meantime, lightly grease a low oven dish and layer half the potatoes. Pour half the sauce mixture over the potatoes in the dish and sprinkle half the Ħanini Pekorin grated cheese. Repeat the second layer of potatoes, sauce and grated cheese. Bake uncovered for about 1 hour or until potatoes turn golden. Garnish with parsley.
In a large pan, heat the oil over medium heat and fry the onions, carrots & celery until the onion has softened and turned translucent. Add the garlic and herbs and stir for about one minute. Pour in the lentils and add Pinto’s Pride Chicken Spoon Stock and the Mayor Polpa. Season to taste. Bring to a boil, reduce heat & simmer for at least 1 hour or until lentils are tender. Stir in the juice of the lemon, garnish with parsley & serve.