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By July 3, 2018 No Comments

Balbuljata tal brunjiel (with food leftovers)

  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 large aubergine
  • 3 large Maltese tomatoes, diced
  • Salt and pepper to taste
  • 2 tbsp chopped parsley
  • 6 eggs
  • 2 tbsp grated cheese (Parmegiano or grana)
  • Leftover cooked vegetables, diced
  • 4 slices toasted Maltese bread for serving

Start this recipe by heating the oil and fry together the onion and garlic till soft. Meanwhile, cut the aubergine in half and chop into small pieces. Add to the pan and cook for 5 minutes to soften. Next, add in the chopped fresh tomatoes, season well with salt and pepper and cook for 5 minutes more. In a bowl, beat the eggs then mix in the parsley and cheese. Add to the pan with the aubergine and tomato mixture and also add in the diced leftover vegetables. Mix well in the pan and cook like you would scrambled eggs. When ready, serve on toasted Maltese bread.

 

Maltese froga tat-tarja (with food leftovers)

  • 200g cooked vermicelli pasta (or leftover cooked spaghetti)
  • 2-3 large eggs
  • 2 tbsp chopped parsley
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 2 tbsp grated cheese (Parmegiano or grana)
  • Leftover cooked chicken or meat, vegetables (diced)
  • You will also need 1-2 tbsp olive oil for frying

Place the eggs into a bowl and beat with a fork. Add in the garlic, parsley, grated cheese and season with salt and pepper. Mix together, then add in the cooked pasta and leftover meat or chicken and vegetables. Mix together well, then heat the oil in a large non-stick pan and fry for 5-8 minutes on each side till golden brown.

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