Stuffed Eggplant Brungiel Mimli Food

MALTESE STUFFED EGGPLANT (BRINGIEL MIMLI)

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.

MALTESE STUFFED EGGPLANT (BRUNGIEL MIMLI)

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.

VEGETABLE-STUFFED EGGPLANT

Steps:

• Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob., In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish. , Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. ,