Best Stuffed Eggplant Brungiel Mimli Recipes
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.
STUFFED EGGPLANT (BRUNGIEL MIMLI)
This is a traditional Maltese dish.
Provided by Lori Loucas @jostlori
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Cut the eggplants in half length ways and scoop out some of the flesh (the part containing the seeds) so that you are able to stuff them later. Brush the eggplants with oil (inside and out) and sprinkle a little salt on the flesh. Place in an oiled baking dish and set aside.
- Saute the onion in a bit of canola oil for about 2 minutes. Add in the garlic and tomato paste and fry for a minute. Add the ground meats and fry for about 5 minutes until browned.
- Add the chicken broth and simmer until most of the liquid has reduced but the mixture is still moist. Add the mint and stir. Place in a bowl and allow the mixture to cool slightly. Stir in the egg, cheese and seasoning.
- Fill the aubergines with the stuffing. Place in the oven for 45 min to an hour, until the eggplants are soft and browned. You could cover with foil if the mixture is browning too much after half an hour.
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