Brunġiel Mimli

Baked aubergines stuffed with a savoury meat mixture.

• Serves: 4 people
• Preparation: 30 min
• Cooking: 1 hr

Ingredients

• 4 medium aubergines
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g minced beef or mixed beef and pork
• 300g chopped tomatoes
• 1 tbsp tomato paste
• 60g fresh breadcrumbs
• Small handful fresh parsley, chopped
• 1 tsp dried oregano
• Salt and black pepper to taste
• 50g grated cheese (optional)

Method

1. Halve the aubergines, score the flesh, salt briefly and bake or blanch until it can be scooped out.
2. Cook the onion and garlic, brown the minced meat, then add tomato and the chopped aubergine flesh.
3. Cool slightly and bind the filling with egg, cheese and breadcrumbs.
4. Fill the aubergine shells and top with more breadcrumbs and cheese.
5. Bake until the shells are tender and the tops are browned.

Food safety: Cook ground meat and sausage fillings to at least 71°C.