Vegetables & sides / RICETTI
Maltese stuffed aubergines
Aubergines filled with meat and tomato under a cheese crust.
◷ 90 min / 4 servings
Method
- Halve aubergines lengthways. Boil for 8 minutes, drain and scoop some flesh from the centres.
- Soften chopped onion and garlic in oil. Add beef and brown thoroughly.
- Add chopped aubergine flesh and passata and simmer 15 minutes. Cool slightly and mix in egg, parsley and half the cheese.
- Fill shells and top with remaining cheese. Bake in an oiled dish for 35 minutes at 190°C, or 170°C fan.
✳ From the kitchen
Drain aubergines well before stuffing.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.