Stuffed Aubergine (brungiel mimli)
 
Cook time
Total time
 
Our traditional stuffed aubergines with plenty of mint! I didn't add rice to this dish but you could always add a handful if you wish. Don't throw out the aubergine flesh that you have removed as this can always be used in many other recipes.
Author:
Cuisine: Maltese
Ingredients
  • 3 medium sized aubergines
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 500 grams mince (I used half pork and half beef)
  • 2 tablespoon tomato paste
  • 1 cup chicken stock
  • Small bunch mint chopped
  • 1 egg lightly beaten
  • Handful of grated cheese
  • Salt and pepper
  • Olive oil
Instructions
  1. Firstly, cut the aubergines length ways and scoop out some of the flesh (the part containing the seeds) so that you are able to add in the mince mixture later.
  2. Brush the aubergines with oil (inside and out) and sprinkle a little salt on the flesh. Place in an oiled dish and set aside.
  3. To make your mince mixture firstly fry some onions for about 2 minutes.
  4. Add in the garlic and tomato paste and fry for a minute.
  5. Add in the mince and fry for about 5 minutes until browned.
  6. Add in the chicken stock and simmer until most of the liquid has reduced but the mixture is still moist.
  7. Add in the mint and stir. Place in a bowl and allow the mixture to cool slightly.
  8. Stir in the egg, cheese and seasoning.
  9. Preheat oven to 180oC.
  10. Now fill in the aubergines with all the mince mixture.
  11. Place in the oven for 45 min to an hour until the aubergines are soft and browned. You could also add some foil on top if you feel the mixture is browning too much after half an hour.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/stuffed-aubergine-brungiel-mimli/