Stuffed Aubergines ( "Brungiel Mimli ")

Malta is itself a cooking pot of cultures and languages, situated between Libya and Sicily, but influenced over the centuries by the Moors, the Crusaders, and numerous other temporary visitors.

Rabbit is a very popular dish, though this recipe is beef-based. 

Ingredients 

• 2 medium or 3 small aubergines
• 200gm of minced beef  (you can use pork, but this is not traditional)
• Grated parmesan or mozarella cheese
• Semolina
• 1 onion
• 2 beaten eggs
• 1 tablespoon tomato puree
• Salt and pepper

METHOD:
Parboil the aubergines, drain and cool them. Then slice each aubergine in half lengthways, and scoop out some of the centre, leaving a hollow. Coarsely chop the onion and mix with the mince, then fry gently in a saucepan with a little olive oil. Add half of the aubergine centres and the tomato puree. Simmer gently.

When the beef is evenly brown (just lost its pink colour) remove from the heat, add the beaten eggs and season with salt and pepper to taste. Fill the aubergines with the mixture. Place the aubergines in an ovenproof baking dish and add a little oil. Sprinkle tops with semolina and the grated parmesan. Bake in a hot oven for 30 minutes.  

For a little variety (arrabiata!) add half a finely chopped green chili to the filling for the aubergine.

SERVING

With a crisp green salad and sliced tomato!