Maltese Stuffed Eggplant (Brungiel Mimli)

Submitted by PanNan

"A traditional and delicious way of eating eggplant in Malta is to parboil them, remove the pulp and mix with ground meat, then stuff the mixture in the scooped out eggplant halves before baking."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 8

ingredients

• 4 large eggplants
• 1 lb ground beef (or beef & pork mix)
• 2 tablespoons margarine
• 2 eggs, beaten
• 1 tablespoon parsley, chopped
• 2 teaspoons tomato paste
• 1 tomatoes, peeled and chopped
• 1⁄2 cup breadcrumbs
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 cup parmesan cheese, grated
• salt & pepper, to taste

directions

1. Cut each eggplant in half lengthwise. Parboil eggplant halves for 10 minutes,.
2. Scoop out the middle and save. Saute onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs and cook until meat is brown, stirring well.
3. Remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff eggplant halves.
4. Sprinkle the tops with more breadcrumbs & cheese, and bake in 350-degree oven for about 30 - 40 minutes.
5. Serve hot.
6. You can use instead of Eggplant, large marrows, zucchini, or green pepper.

Reviews

[Debbwl]

Really liked this dish! It was easy to make, packaged well, and made for a very special work lunch. Beside tasting great also liked that it was not too wet or too dry. Served with Pistachio Couscous. I will be making this again, thanks for the post.