Cooking eggplant can be a bit tricky. Try this eggplant recipe and see for yourself that vegetables can be yummy too! The Maltese people have been enjoying Brungiel Mimli l-Forn for centuries.
There are various eggplant recipes from all across the globe. However, we believe that this is perhaps the yummiest stuffed eggplant recipe that you’ll ever come across. OK, we’re a bit biased :)
3 medium sized eggplant
1 onion (chopped)
400g (or 14.10 oz) minced meat (use pork or beef)
2 eggs (beaten)
2 tablespoons grated parmesan cheese
3 cloves garlic
1 tablespoon tomato paste
5 to 6 medium sized potatoes
Salt & pepper
Cut the eggplants in half (length wise). Soak for half an hour in salted water. Then boil them for some 6 minutes. Drain and let them cool down. Remove the pulp from the centre and chop it. Some of this inner flesh will be used in the stuffing.
Now for the stuffing. Fry the onion in olive oil. Add the minced meat. As soon as the meat has browned, add some of the chopped inner flesh. Pour in the tomato paste mixed with some warm water. When the sauce has reduced, remove from the fire and let it cool for a while.
Time to stir in the eggs and the cheese. Season with a pinch of grated nutmeg. Now stuff the eggplants with this sauce.
Peel the potatoes and slice them rather thickly. Layer the potatoes at the bottom of an oiled oven dish. Season with salt, pepper and the chopped garlic. Place the stuffed eggplants on top of the potatoes. Place some potatoes on top of the eggplants but make sure not to cover them completely. These potatoes at the very top will take on a brownish color and become very crusty. They are to die for!
Bake in a medium oven till the potatoes are ready. If you see that the eggplants are readily cooked before the potatoes, simply remove them from the oven.
We hope that you've enjoyed this creative way of cooking eggplant and you'll try the recipe yourself.
L-Ikla t-tajba! (Maltese for "Enjoy your meal!")