Aubergines were never our favourite vegetable, but one way we would eat them is the traditional Maltese way – stuffed with mince! Everything was tastier with meat, and we still love them!

We have seen recipes around which include rice, but this one doesn’t. Mother never added any rice so it will be omitted in this recipe. You can always add a handful if you wish! 
 
The recipe is both in English and Maltese for everyone to be able to understand it and enjoy baking this goodie at home!
 
stuffed aubergines
Image: Pinterest

INGREDIENTS

  • 3 medium sized aubergines
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 500 grams mince (I used half pork and half beef)
  • 2 tablespoon tomato paste
  • 1 cup chicken stock
  • Small bunch mint chopped
  • 1 egg lightly beaten
  • Handful of grated cheese
  • Salt and pepper
  • Olive oil

METHOD

  • Firstly, cut the aubergines length ways and scoop out some of the flesh (the part containing the seeds) so that you are able to add in the mince mixture later.
  • Brush the aubergines with oil (inside and out) and sprinkle a little salt on the flesh. Place in an oiled dish and set aside.
  • To make your mince mixture firstly fry some onions for about 2 minutes.
  • Add in the garlic and tomato paste and fry for a minute.
  • Add in the mince and fry for about 5 minutes until browned.
  • You can opt to add the insides of the aubergines to the mixture as well.
  • Add in the chicken stock and simmer until most of the liquid has reduced but the mixture is still moist.
  • Add in the mint and stir. Place in a bowl and allow the mixture to cool slightly.
  • Stir in the egg, cheese and seasoning.
  • Preheat oven to 180 degrees Celsius.
  • Now fill in the aubergines with all the mince mixture.
  • Place in the oven for 45 min to an hour until the aubergines are soft and browned. You could also add some foil on top if you feel the mixture is browning too much after half an hour.
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INGREDJENTI

  • 3 brunġiliet imdaqssin 
  • 1 basla mqatta’ rqiqa
  • 2 sinniet tewm midħuna
  • 500 gramma kapuljat (ara liema tixtieq tuża’ inti)
  • 2 mgħaref kunserva
  • Tazza stokk tat-tiġieġa
  • Ftit minta mqatta’
  • 1 bajda mħabbta
  • Ponn ġobon maħkuk
  • Melħ u bżar
  • Żejt taż-żebbuġa

METODU

  • Ibda billi taqta min-nofs il-brunġiel fit-tul u tneġġi ta’ ġewwa bl-imgħarfa. 
  • Dellek il-brunġiel biż-żejt taż-żebbuġa minn barra u minn ġewwa; u wara żid ftit melġ fuq ġewwa. Poġġi ġo dixx u warrab għal issa.
  • Biex tagħmel it-taħlita, qalli l-basla għal 2 minuti. 
  • Wara żid it-tewm u l-kunserva u kompli qalli.
  • Wara madwar minuta, itfa’ l-ikkapuljat u dak li neġġejt minn ġol-brunġiel. Qalli sakemm l-ikkapuljat jieġu l-kulur, 
  • Żid l-istokk tat-tiġieġ u ħalli kollox itektek sakemm il-likwidu jinxtorob imma t-taħlita ma tiġix xotta. Żid il-minta u ħawwad. 
  • Poġġi t-taħlita ġo skutella u ħalli kollox jiksaħ ftit. 
  • Ħawwad il-bajda mat-taħlita, żid il-ġobon, il-bżar u l-melħ.
  • Sa dan it-tant saħħan il-forn għal 180 grad Celsius.
  • Imla l-brunġiel bit-taħlita. 
  • Sajjar fil-forn gġħal madwar 45 minuta jew siegħa, sakemm tara li l-brunġiel irtab.