Brunġiel Mimli (Stuffed Aubergines)
Traditional Maltese stuffed aubergines filled with minced meat, tomato, herbs, and breadcrumbs, then baked until tender.
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)
Instructions
- Prepare the aubergines: Cut the aubergines in half lengthways. Score the flesh, brush with olive oil, and bake at 190°C (fan 180°C) for 20 minutes until softened.
- Scoop: Carefully scoop out the flesh, leaving sturdy shells. Chop the flesh and set aside.
- Cook the filling: Heat olive oil in a pan and cook the onion until soft. Add garlic, minced meat, chopped aubergine flesh, tomatoes, tomato paste, parsley, oregano, salt, and pepper. Simmer for 15 minutes until thick.
- Fill: Stir in the breadcrumbs, then spoon the filling into the aubergine shells. Sprinkle with cheese if using.
- Bake: Bake for 25-30 minutes until golden and tender.
Brunġiel Mimli are Maltese stuffed aubergines, baked with a savoury filling of minced meat, tomato, herbs, and breadcrumbs. They are hearty without being heavy and make excellent use of summer aubergines.
Serving Suggestions
- Serve with salad and Maltese bread
- Add roast potatoes for a fuller meal
- Spoon tomato sauce around the aubergines if desired
- Good warm or at room temperature
Traditional Notes & Tips
- Pre-baking the aubergines makes scooping easier
- Breadcrumbs help bind the filling
- Some families add capers or olives
- Cheese is optional but gives a golden top
- The shells should be soft but still hold together