Centre Travel

1 kilo aubergines, cut into long thin slices 1/2 kilo ricotta or mozzarella cheese 100g grated Parmesan 500ml fresh tomato sauce olive oil, salt and pepper and some flour Put the sliced aubergines in a colander, sprinkle with salt and let drain for about an hour. Then dust with flour, fry gently in olive oil, drain on kitchen paper. Put a little oil in a deep china or cake dish. Put a layer of aubergines, cover with thin slices of mozzarella or spread with ricotta, then put a layer of tomato sauce. Continue in this way till all aubergine slices are all used up. The last layer cover with the grated cheese and sprinkle oil over the top. Cook in a moderate oven for 20 to 30 mins.

"An unusual soup An unusual and delicious soup, served mostly during lent is the ""Fresh Cheese and Rikotta Soup"" Ingredients: 500 gr Rikotta 4 fresh cheeses (gbejniet friski), one egg per portion and all kinds of vegetables in season like cauliflower, courgettes, carrots, peas, spinach etc. all cut into little pieces. Method: Cut up the vegetables into small pieces, place in a casserole. You can stir fry vegetables if liked. When done add enough hot water to cover contents completely. Add the fresh cheeses, and rikotta. Finally break the eggs in a saucer and gently tilt them into the casserole taking care that they are added whole. When serving, place one egg in each plate, a fresh cheese, and a small piece of rikotta. ----- CentreTravel https://centretravel.blogspot.com " "L soppa mhux tas-soltu L soppa mhux tas-soltu u Delicious, saret l-aktar matul mislufa huwa l- ""Ġobon frisk u Rikotta Soppa"" Ingredjenti...