Maltese Stuffed Aubergines (Brungiel Mimli)
From Ainsley’s Taste of Malta, ITV
Much of Maltese food is rustic and seasonal, and the locals like to make the most of fresh vegetables by stuffing them with tasty fillings. Marrows, peppers and courgettes are stuffed with meat, fish or bread and variations can be found across the islands. Stuffed aubergine (Brungiel Mimli) is one of the most popular and every home has a favourite recipe. Beef or pork are the most common fillings, and a little spice is often added, sometimes in the form of curry powder – a result of the British influence on the Maltese cuisine. I’ve kept the spicing simple to enhance the flavour of the aubergine and added earthy walnuts for a lovely texture.
Method
Preheat the oven to 200C/180°Cfan/Gas 6
Cut the aubergines in half lengthwise and boil for 5 minutes (alternatively roast in the oven until just tender). Drain and pat dry. Use a teaspoon to remove the flesh, leaving a border to contain the stuffing. Finely chop the removed flesh.
In a large frying pan, heat the olive oil and cook the onion and aubergine flesh over a low-medium heat for 8-10 minutes until softened. Add the garlic, chilli flakes, cinnamon and nutmeg and stir for 30 seconds before adding the beef. Increase the heat to medium and cook until the meat is browned all over, breaking the meat down with the back of a wooden spoon. Stir in the tomato paste for 1 minute and then add the passata and bay leaf and season with salt and pepper. Simmer for 15-20 minutes until thickened and then remove from the heat to cool. Remove the bay leaf.
Stir the egg, half the cheese and the basil into the cooled beef.
Stuff the aubergines with the meat sauce and sprinkle with the remaining grated cheese. Bake for 30-35 minutes until tender and golden.
Serve hot, sprinkled with toasted walnuts (if using) and extra fresh basil, with a simple rocket salad on the side.
Ingredients
- 2 large or 3 medium aubergines
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- ¼ - ½ tsp chilli flakes
- ½ tsp cinnamon
- pinch of nutmeg
- 400g minced beef (or pork)
- 1 tbsp tomato puree (or Maltese Kunserva)
- 200 ml passata
- 1 bay leaf
- 1 large egg, beaten
- 80g cheese (hard gbejna or Parmesan/pecorino), grated
- 8 basil leaves, shredded, plus extra to serve
- 30g walnuts, toasted, chopped (optional)
- sea salt and freshly ground black pepper