Maltese Stuffed Eggplant Bringiel Mimli Food

MALTESE STUFFED EGGPLANT (BRUNGIEL MIMLI)

Maltese Stuffed Eggplant (Brungiel Mimli) image

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

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

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.

MALTESE STUFFED EGGPLANT (BRINGIEL MIMLI)

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

Ingredients

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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