# Brunġiel Mimli (Stuffed Aubergines)

Source: https://www.malteserecipes.com/recipes/brungiel-mimli/

Traditional Maltese stuffed aubergines filled with minced meat, tomato, herbs, and breadcrumbs, then baked until tender.

Prep time: 30 minutes
Cook time: 1 hour
Servings: 4 people
Tags: vegetables, aubergine, beef, maltese-classic, baked, stuffed, main-course



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 4 medium aubergines (eggplants)

- 3 tbsp olive oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 400g minced beef (ground 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

1. **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.

2. **Scoop**: Carefully scoop out the flesh, leaving sturdy shells. Chop the flesh and set aside.

3. **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.

4. **Fill**: Stir in the breadcrumbs, then spoon the filling into the aubergine shells. Sprinkle with cheese if using.

5. **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





## Serve with or cook next

- [Qarabagħli Mimli (Stuffed Marrows)](https://www.malteserecipes.com/recipes/qarabaghli-mimli/): Try the same stuffed-vegetable approach with marrows.

- [Bżar Mimli (Stuffed Peppers)](https://www.malteserecipes.com/recipes/bzar-mimli/): Use peppers for a different baked meat-and-rice filling.

- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Cook aubergines in a vegetable stew when you do not want a meat filling.