MALTESE STUFFED EGGPLANT (BRINGIEL MIMLI)

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Maltese Stuffed Eggplant (Bringiel Mimli) image

My parents used to make this but I always liked my Zi's recipe better. She passed away but I think my version here comes pretty close. Zi would bake these over "patata fil-forn" which is a layer of thinly sliced potatoes and onions coated in olive oil and peppered.

Provided by Retro Mumma

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

4 large eggplants
1 lb ground beef (I use a mix of both) or 1 lb ground pork (I use a mix of both)
1 tablespoon parmesan cheese, grated
1 onion, sliced
2 teaspoons tomato paste
2 eggs, beaten
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup breadcrumbs or 3/4 cup semolina

Steps:

  • 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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