Maltese Stuffed Eggplant (Bringiel Mimli)

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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