Best 3 Maltese Stuffed Eggplant Bringiel Mimli Recipes

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.

MEDITERRANEAN STUFFED EGGPLANT HALVES

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.