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Brunġiel Mimli (Stuffed Aubergines)

Traditional Maltese stuffed aubergines filled with minced meat, tomato, herbs, and breadcrumbs, then baked until tender.

Traditional Maltese stuffed aubergines filled with minced meat, tomato, herbs, and breadcrumbs, then baked until tender.

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Prep30 minsCook60 minsServes4DifficultyMedium
Watercolour illustration of baked aubergine halves filled with beef, tomato and breadcrumbs.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

Brunġiel Mimli (Stuffed Aubergines)

30 min prep60 min cook90 min total4 people
Scale:

Ingredients

Ingredients

Method

  1. 1

    Prepare the aubergines: Cut the aubergines in half lengthways. Score the flesh, brush with olive oil, and bake at 190°C (fan 180°C) for 20 minutes until softened.

  2. 2

    Scoop: Carefully scoop out the flesh, leaving sturdy shells. Chop the flesh and set aside.

  3. 3

    Cook the filling: Heat olive oil in a pan and cook the onion until soft. Add garlic, minced meat, chopped aubergine flesh, tomatoes, tomato paste, parsley, oregano, salt, and pepper. Simmer for 15 minutes until thick.

  4. 4

    Fill: Stir in the breadcrumbs, then spoon the filling into the aubergine shells. Sprinkle with cheese if using.

  5. 5

    Bake: Bake for 25-30 minutes until golden and tender.

Brunġiel Mimli are Maltese stuffed aubergines, baked with a savoury filling of minced meat, tomato, herbs, and breadcrumbs. They are hearty without being heavy and make excellent use of summer aubergines.

Serving Suggestions

  • Serve with salad and Maltese bread
  • Add roast potatoes for a fuller meal
  • Spoon tomato sauce around the aubergines if desired
  • Good warm or at room temperature

Traditional Notes & Tips

  • Pre-baking the aubergines makes scooping easier
  • Breadcrumbs help bind the filling
  • Some families add capers or olives
  • Cheese is optional but gives a golden top
  • The shells should be soft but still hold together

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

Keep cooking

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