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Brungiel Mimli
Stuffed EggplantServes 4
INGREDIENTS
4 large eggplants
1 lb minced meat (beef or pork)
2 eggs, beaten
1 tbsp parsley, finely chopped
2 tomatoes, chopped
3 tsp tomato paste
3 oz bread crumbs
2 medium onions, sliced
3 garlic cloves, crushed
4 oz grated cheddar cheese
1 tbspn salt plus pepper to taste
INSTRUCTIONS
Cut each eggplant in half lengthwise. Scoop out the middle and save. Parboil halves for 10 minutes then allow to dry.
Add tomato paste, meat, eggplant pulp, tomato and parsley. Cook until meat is just done (approx 15 minutes).
Remove from heat. Add the beaten eggs, salt and pepper. Use this mixture to stuff halved eggplants. Sprinkle the tops with breadcrumbs & cheese.
Place in baking tray lightly coated with oil and bake in a 350 degree oven for about 45 minutes with the tray covered with aluminum foil. Remove foil and return to oven for 15 minutes to brown breadcrumbs and cheese.
Brungiel Mimli
Stuffed EggplantServes 4
INGREDIENTS
4 large eggplants
1 lb minced meat (beef or pork)
2 eggs, beaten
1 tbsp parsley, finely chopped
2 tomatoes, chopped
3 tsp tomato paste
3 oz bread crumbs
2 medium onions, sliced
3 garlic cloves, crushed
4 oz grated cheddar cheese
1 tbspn salt plus pepper to taste
INSTRUCTIONS
Cut each eggplant in half lengthwise. Scoop out the middle and save. Parboil halves for 10 minutes then allow to dry.
Add tomato paste, meat, eggplant pulp, tomato and parsley. Cook until meat is just done (approx 15 minutes).
Remove from heat. Add the beaten eggs, salt and pepper. Use this mixture to stuff halved eggplants. Sprinkle the tops with breadcrumbs & cheese.
Place in baking tray lightly coated with oil and bake in a 350 degree oven for about 45 minutes with the tray covered with aluminum foil. Remove foil and return to oven for 15 minutes to brown breadcrumbs and cheese.