Stuffed Eggplant – Brunġiel mimli


2 medium-sized eggplants

400g minced meat.  You can use either only pork or beef or a mixture of both.

75g chopped onion

2 eggs

50g tomato paste

salt and freshly ground pepper

25g grated Parmesan cheese



  1. Wash and cut the eggplants in half (lengthwise) and boil for 6 minutes.
  2. With a teaspoon scoop pulp from inside, chop it and put in a bowl.
  3. In a frying pan heat some oil and lightly fry the onions.  Add meat and the chopped aubergine.  Cook for 10 minutes stirring frequently.
  4. Add tomato paste, salt and pepper.  Remove pan from heat and leave to cool.
  5. Preheat the oven.
  6. When mixture has cooled add eggs and cheese.   Mix well.
  7. Stuff the eggplants with this mixture.
  8. Put eggplants in a baking dish and bake in a hot oven for 35 to 40 minutes.