MALTESE STUFFED EGGPLANT (BRUNGIEL MIMLI)
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.
Provided by PanNan
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut each eggplant in half lengthwise. Parboil eggplant halves for 10 minutes,.
- 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.
- Remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff eggplant halves.
- Sprinkle the tops with more breadcrumbs & cheese, and bake in 350-degree oven for about 30 - 40 minutes.
- Serve hot.
- You can use instead of Eggplant, large marrows, zucchini, or green pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
