Maltese Stuffed Eggplant (bringiel Mimli)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 large eggplants
• 1 lb ground beef (i use a mix of both) or 1 lb ground lamb (i use a mix of both)
• 1 tablespoon parmesan cheese, grated
• 1 onion, sliced
• 2 teaspoons tomato paste
• 2 eggs, beaten
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup breadcrumbs or 3/4 cup semolina

Recipe

• 1 parboil the eggplants for about 15 minutes.
• 2 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.
• 3 heat the oil and fry the onion.
• 4 add the tomato paste, meat, and about half of the eggplant guts you reserved. cook until the meat is done, stirring often.
• 5 remove from heat and add the beaten eggs, cheese, salt and pepper.
• 6 stuff the halved eggplants with this meat mixture. it's okay if you have to mound it.
• 7 sprinkle the tops with breadcrumbs, semolina or galletti crumbs.
• 8 bake for 30 minutes in a 400f oven.