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Stuffed Egg Plant (Bringiel Mimli) Recipe

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Stuffed Egg Plant (Bringiel Mimli) image
Elizabeth Mullamphy's Baked Eggplant fresh from Jim's Garden


This recipe for Stuffed Egg Plant (Bringiel Mimli), by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carmel Zahra
Added: Thursday, February 26, 2009


2 large egg plant
kg minced beef
cup grated cheese
2 large onions chopped
2 tbsp tomato paste
4 eggs
2 tbsp bread crumbs
Salt and pepper

Wash the egg plant and cut in half lengthwise but do not peel. Scoop out the centre with a spoon leaving a 1cm thick border all around keeping the pulp for the stuffing. Rub inside of the egg plant halves with salt to prevent discolouration. Fry the chopped onion in a little oil until soft then add the mince and fry until cooked through. Add chopped tomato, egg plant pulp and tomato paste. Cook until the eggplant become mushy then ass salt and pepper and eggs. Mix and cook until the mixture for a few minutes until it is just combined. Remove from the heat and add the grated cheese. In a baking dish stand the two hollow eggplant shells side by side and fill them with the mixture. Sprinkle tops with cheese and breadcrumbs. To help with the cooking process add 1 cup of water with 2 tbsp of butter to the bottom of the dish. Bake in an over at 250 until the egg plant is cooked and the cheese is nicely browned about hour. Serve with baked vegetable or a cold salad.
Note: Will keep in the refrigerator for several days.




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