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Home Made- Brungiel Mimli

March 4, 2009

Gastro Gazette isn’t only about the latest food news, it’s also about sharing recipes that are special to me, my friends and family. To kick off the ‘home made’ series, I am introducing ‘Brungiel Mimli’ otherwise known as ‘stuffed aubergines’.

This is one of the first dishes I remember my Maltese grandmother serving me: a massive plate with a giant purple aubergine stuffed with meat and topped with melted Parmesan. This really is a special dish, perfect cold in the summer and comforting steaming hot on a cold day.

This is a very filling dish and requires a very simple green salad on the side. If you are preparing this for a dinner party you can prepare the meat a day in advance (but don’t add the egg) and then stuff and bake the aubergines before your party begins.

Brungiel Mimli – Stuffed aubergines

2 aubergines
200g of minced meat (pork or beef)
Grated Parmesan cheese
1 onion
Fresh basil
2 eggs
1 tablespoon tomato puree
Salt and pepper

Parboil the aubergines (you will be able to easily slide a knife in). Strain and cool. When cool slice each aubergine in half lengthways and scoop out some of the aubergine, leaving a hollow in the centre.

Chop the onion and garlic and fry until translucent. Add the meat and fry until nearly cooked. Add the aubergine pulp and tomato puree and season. Simmer until the meat is cooked and add some chopped basil at the very end.

Take off the heat and add the beaten eggs.

Place the aubergine shells on a lightly greased baking tray, fill with the mixture and sprinkle with Parmesan.

Bake at 220C/425F/Gas 7 for 30 minutes or until golden.

Want to learn more Maltese recipies? Click here.

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