Monday, 7 November 2011

Recipes - Brunġiel Mimli

This is my death row meal!  It has been my favourite dish for as long as I can remember and is something my Nan cooks often.  Even though I've been making it for over ten years, mine is never as good as hers and probably never will be, but it's pretty close to perfect.   The only bad thing about this is once you start, enough is never enough!


Brunġiel Mimli literally translates to 'Eggplant Stuffed'.  I prefer this made with Qarabali (marrow; which is a small eggplant shaped zucchini with light green skin), however, quarabali is difficult for me to source locally.


Ingredients
3 eggplant
1 kg pork and veal mince
6 rashers middle bacon, rinds removed
1 egg
2 1/2 cups tasty cheese, grated
1/2 cup parsley, roughly chopped
4 brown onions, peeled
4 potatos, peeled
1/2 cup vegetable stock
half a lemon, juiced
salt and pepper, to season


Step 1 - Preheat oven to 180. Lightly spray a large baking dish with olive oil. 
Step 2 - Top and tail eggplant and cut in half length ways.  Scoop out centre, leaving a 1cm rim.  Reserve half of the scooped out eggplant and set aside.  Discard the rest.   
Step 3 - Sprinkle eggplant boats with salt and lemon juice and rub in to flesh.  Microwave for 3 minutes.  Remove from microwave and set aside.
Step 4 - Take the reserved eggplant that was scooped out from the middle and chop roughly.  Dice two of the onions and fry them with the roughly copped eggplant in a little oil over high heat until golden.  Set aside to cool.
Step 5 - Dice two of the bacon rashers and add to a large bowl along with mince, egg, 1 cup of cheese, parsley and fried onion and eggplant.  Season well with pepper and mix with clean hands until well combined.  
Step 6 - Slice the potato and remaining 2 brown onions into thick slices and layer over base of baking tray.  Season lightly with salt and pepper and drizzle with oil.  Pour stock into tray.
Step 7 - Pack each eggplant boat firmly with mince mixture.  Sprinkle the remaining 1 1/2 cups cheese over the mince.  Cut each of the remaining 4 bacon rashers into thirds and lay two pieces over each eggplant.  Place filled eggplant boats into dish on top of potato and onion.  Bake for 1 hour 40 minutes - 2 hours.
Step 8 - To serve, place eggplant on plate with some potato and onion and spoon some broth onto plate.  Serve with thick slices of fresh bread.  

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