Stuffed Eggplant Brungiel Mimli Recipes

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

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.