Brungiel Mimli (Stuffed Aubergine) is a traditional Maltese recipe for a classic dish of par-boiled aubergines (eggplants) stuffed with a mix of meat, breadcrumbs and vegetables bound with eggs that are sprinkled with cheese and baked in an oven until done. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Stuffed Aubergine (Brungiel Mimli).
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Ingredients:
4 large aubergines (eggplants)
1 onion, sliced
3 garlic cloves, crushed
450g minced meat (mix of beef and pork)
2 tbsp margarine (or butter)
2 eggs, beaten
1 tbsp parsley, finely chopped
2 tsp tomato purée
1 tomato, chopped
60g breadcrumbs
120g cheese, grated
salt and freshly-ground black pepper, to taste
Method:
Cut each aubergine in half lengthways. Bring a pan of lightly-salted water to a boil, add the aubergine halves and parboil for about 10 minutes. Remove from the water with a slotted spoon or a spider then allow to cool slightly before scooping out the centres. Chop this pulp and reserver.
In the meantime, melt the margarine (or butter) in a pan, add the onion and garlic and fry for 5 minutes. Now stir in the meat, reserved aubergine pulp, tomato purée, tomato, parsley and breadcrumbs. Fry, stirring frequently, until the meat is no longer pink.
Take off the heat and turn into a bowl. Stir in the eggs and cheese then season to taste with salt and black pepper. Arrange the hollowed out aubergine halves in a baking dish and stuff with the meat mixture. Sprinkle a little mixed cheese and breadcrumbs over the top then transfer to an oven pre-heated to 170°C and bake for 60 minutes. Serve hot.
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