Maltese Stuffed Eggplant Brungiel Mimli
Experience the rich, comforting flavors of traditional Maltese cuisine with Brungiel Mimli, or Maltese Stuffed Eggplant. This hearty Mediterranean recipe features tender eggplant halves filled with a savory mixture of ground meat, sautéed onions, garlic, juicy canned tomatoes, and fresh herbs like parsley and basil. Topped with golden, melted Parmesan cheese and toasted breadcrumbs, every bite is bursting with flavor and texture. Perfect for a cozy family dinner or as a show-stopping dish for guests, this easy-to-make recipe combines wholesome ingredients and classic Mediterranean spices. Ready in just about an hour, it’s a delightful way to enjoy eggplant in a new and delicious form!
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Recipe Information
Ingredients
- 2 whole eggplants
- 3 tablespoons olive oil
- 1 medium, finely diced onion
- 3 minced garlic cloves
- 300 grams ground beef or pork
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons, chopped fresh parsley
- 5 chopped fresh basil leaves
- 50 grams breadcrumbs
- 50 grams, grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 100 milliliters water
Instructions
Preheat your oven to 180°C (350°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm thick shell. Chop the scooped-out eggplant flesh and set it aside.
Brush the hollowed-out eggplant halves with 1 tablespoon of olive oil, season with a pinch of salt, and place them cut side up on a baking sheet. Bake for 15 minutes, then remove from the oven and set aside.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the finely diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef or pork to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the chopped eggplant flesh, canned tomatoes, tomato paste, fresh parsley, and basil. Cook for 8-10 minutes, allowing the mixture to thicken slightly.
Season with salt, black pepper, and add water if the mixture looks too dry.
Remove the skillet from heat and stir in the breadcrumbs and half of the grated Parmesan cheese.
Spoon the filling mixture into the baked eggplant halves, pressing it down gently to pack it in.
Sprinkle the remaining Parmesan cheese evenly over the top of the stuffed eggplants.
Return the stuffed eggplants to the oven and bake for 20-25 minutes, until the tops are golden and the eggplants are fully tender.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 44.1 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3690 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
