Stuffed eggplants – Brungiel mimli

Ingredients for 2 servings:

• 2 large eggplants
• 250 g minced meat (beef or pork)
• 1 onion(s)
• 1 tbsp tomato paste
• 1 egg(s) (beaten)
• salt and pepper
• 50 g cheese, grated
• some broth (or water)
• 3 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Maltese dish

Boil the eggplants in water for 5 minutes, remove from the pan, and let cool. Then halve the eggplants lengthwise and hollow out the skin (the eggplant edges should still be about 1 cm thick). Cut the flesh of 1 eggplant into small cubes. Dice the onion and sauté in oil. After about 4 minutes, add the minced meat and cook until almost cooked through. Then add the tomato paste and eggplant flesh and cook over low heat until cooked through. Season with salt and pepper. Remove from the heat and mix the egg with the minced meat. Stuff the eggplants with the minced meat and place in a shallow ovenproof dish. Sprinkle with grated cheese. Pour the broth into the dish and braise the eggplants in the center of the oven at 200°C for about 20 minutes, until the cheese has melted and is lightly browned. Serve with boiled potatoes or salad. Tip: If you like, you can also add 100g of chopped bacon to the minced meat. Enjoy!