Maltese Stuffed Eggplant Bringiel Mimli Recipes

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.

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.

MEDITERRANEAN STUFFED EGGPLANT HALVES

Mediterranean Stuffed Eggplant Halves image

Provided by Matt Lee And Ted Lee

Categories weekday, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 medium (about 3/4 pound) eggplants
1/2 teaspoon cinnamon
1/3 cup raisins, preferably golden
Juice of two large lemons
6 tablespoons mint, chopped
6 tablespoons parsley, chopped
4 shakes Worcestershire sauce
8 ounces ricotta salata, in 1/4-inch dice
Salt and ground pepper to taste

Steps:

Preheat oven to 325 degrees. In a skillet, heat olive oil over medium-low heat, add onions and garlic. Sweat, covered, for five minutes, stirring occasionally.
Cut eggplants in half crosswise so that each half is of roughly equal volume. Carefully trim ends, if necessary, so that each half stands upright. Scoop out eggplant with a spoon, leaving a 1/4-inch shell. Reserve shells. Chop eggplant flesh coarsely.
Add eggplant, cinnamon, raisins and lemon juice to skillet with onions. Cover, and cook for 7 minutes, stirring occasionally.
Take skillet off flame, allow to rest for a minute, and then gently fold in mint, parsley, Worcestershire and cheese. (If ricotta salata is not available, cheeses like feta or mozzarella may be substituted.) Add salt and pepper to taste. Spoon the mixture loosely into eggplant shells, and arrange upright on a lightly greased baking sheet. Bake in a 325-degree oven for 10 minutes. Let cool on a rack, then wrap each in plastic wrap and refrigerate.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 17 grams

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