Best 2 Maltese Stuffed Eggplant Brungiel Mimli Recipes

Maltese stuffed eggplant, also known as "brungiel mimli," is a traditional and delectable dish that captures the essence of Maltese cuisine. Often served as a main course or as part of a Mediterranean mezze platter, this dish tantalizes the taste buds with its aromatic blend of flavors and textures. The eggplants, hollowed out and filled with a savory mixture of minced meat, rice, vegetables, and herbs, are baked until tender, creating a hearty and comforting dish that is sure to impress your family and friends. Explore this article to discover the best recipe for maltese stuffed eggplant and embark on a culinary journey through the vibrant flavors of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

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.

Tips:

To ensure the eggplants are cooked evenly, slice them into uniform thickness.
Soak the eggplant slices in salted water before cooking to reduce bitterness and remove excess moisture.
Use a heavy-bottomed skillet or grill pan to prevent the eggplant from sticking and to achieve a nice sear.
Don't overcrowd the pan when cooking the eggplant slices. Cook them in batches if necessary.
Be patient when cooking the eggplant. It takes time for them to soften and caramelize.
Use fresh, ripe tomatoes for the tomato sauce. This will give the sauce a vibrant flavor.
Season the tomato sauce to your taste with salt, pepper, and herbs.
Use a variety of herbs and spices in the stuffing to create a flavorful filling.
Don't overstuff the eggplants. This will make them difficult to close and may cause them to burst.
Bake the stuffed eggplants until they are tender and the filling is heated through.
Serve the stuffed eggplants hot or at room temperature.

Conclusion:

Maltese stuffed eggplant, also known as brungiel mimli, is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a popular dish in Malta and is often served during special occasions. The combination of tender eggplant, flavorful tomato sauce, and savory stuffing makes this dish a hit with everyone who tries it. Whether you are a fan of eggplant or not, you are sure to enjoy this dish. So next time you are looking for a new and exciting recipe to try, give Maltese stuffed eggplant a try. You won't be disappointed!