Maltese Stuffed Eggplant (Bringiel Mimli)
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 large eggplants
- 453.59 g ground beef (I use a mix of both) or 453.59 g ground pork (I use a mix of both)
- 14.79 ml parmesan cheese, grated
- 1 onion, sliced
- 9.85 ml tomato paste
- 2 eggs, beaten
- 14.79 ml olive oil
- 2.46 ml salt
- 1.23 ml pepper
- 177.44 ml breadcrumbs or 177.44 ml semolina
directions
- Parboil the eggplants for about 15 minutes.
- Cut each one in half lengthwise and scoop out the middle, leaving a 1/4 inch wide border all around. Reserve the pulpy guts into a separate bowl. Place the cut eggplants on a baking tray.
- Heat the oil and fry the onion.
- Add the tomato paste, meat, and about half of the eggplant guts you reserved. Cook until the meat is done, stirring often.
- Remove from heat and add the beaten eggs, cheese, salt and pepper.
- Stuff the halved eggplants with this meat mixture. It's okay if you have to mound it.
- Sprinkle the tops with breadcrumbs, semolina or galletti crumbs.
- Bake for 30 minutes in a 400F oven.
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RECIPE SUBMITTED BY
I'm lucky to have a family of adventurous eaters, so I make it a policy to cook or bake one new recipe every week. I'll probably only be posting Maltese recipes with North American measurements because there are few on the internet. Believe me, I've looked. I'm the daughter of Maltese immigrants and am trying my best to keep the cultural cuisine alive here in the "new country".