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Maltese Stuffed Eggplant (Bringiel Mimli)

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“My parents used to make this but I always liked my Zi's recipe better. She passed away but I think my version here comes pretty close. Zi would bake these over "patata fil-forn" which is a layer of thinly sliced potatoes and onions coated in olive oil and peppered.”

Ingredients Nutrition


  1. Parboil the eggplants for about 15 minutes.
  2. Cut each one in half lengthwise and scoop out the middle, leaving a 1/4 inch wide border all around. Reserve the pulpy guts into a separate bowl. Place the cut eggplants on a baking tray.
  3. Heat the oil and fry the onion.
  4. Add the tomato paste, meat, and about half of the eggplant guts you reserved. Cook until the meat is done, stirring often.
  5. Remove from heat and add the beaten eggs, cheese, salt and pepper.
  6. Stuff the halved eggplants with this meat mixture. It's okay if you have to mound it.
  7. Sprinkle the tops with breadcrumbs, semolina or galletti crumbs.
  8. Bake for 30 minutes in a 400F oven.

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