Thursday, 7 November 2013

Brungiel Mimli - Maltese Stuffed Aubergines

In Maltese cuisine stuffed aubergines and stuffed marrows are very popular. They are usually stuffed with a minced beef mixture and baked into a hot oven. The smell of them cooking is a classic which one can smell across Maltese towns and villages on a Sunday morning. My mum used to top them up with a slice of cheese and I used to loved them, to be honest when I was a kid I only used to eat the stuffing and obviously get told off for leaving the aubergine on the plate. Now I can say that aubergines are one of my favourite vegetables. Actually, it is quite impressive the fact how your palate starts to settle down when you get older and eat foods that you used to hate when you were a kid. Anyway, try this dish and you won't regret it, they are very easy to prepare. For 2 people you will need...

  • 2 large aubergines
  • 400g lean beef mince
  • 1 onion, finely chopped
  • 1 teaspoon fennel seeds
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon dried mixed herbs
  • 2 tablespoons grated Kefalotiri or Parmesan cheese
  • 2 eggs, beaten
  • Salt & pepper, to taste
  • 2 slices Edam cheese
  • Olive oil, for frying
How to...
  1. Start by slicing the aubergines lengthwise. With a teaspoon carve out an oval shaped hollow at the wide end of the aubergine. This is where you will put the stuffing. Set them aside. Chop the aubergine flesh. 
  2. In a large pan on medium heat, heat some olive oil and fry the fennel seeds until fragrant, about 30 seconds. Add the onion and aubergine flesh and fry until onion is soft and transparent, about 10-15 minutes. When onion is cooked add the beef mince and cook until cooked thoroughly about 20 minutes. Drain any excess fat. Set aside and let cool down for about 10 minutes.
  3. Preheat the oven to 200°C.
  4. Rinse the aubergines from all the salt and pat dry using kitchen towel. 
  5. In a large mixing bowl add the onion/beef/fennel mixture, mixed herbs, parsley, salt & pepper, grated cheese and beaten eggs and mix well until well combined.
  6. Fill the aubergines and top with half a slice of Edam cheese. 
  7. Place into an oven dish, pour a glass or two of water and bake into the preheated oven for about 45 minutes or until aubergines are tender.
  8. Serve hot with roast potatoes.

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