Brungiel Mimli (Maltese Stuffed Aubergines)
Roasted aubergine halves piled with spiced lamb, capers, olives and herbs and baked in tomato sauce.
- Time1 hr 20
- LevelMedium
- Costabout £1.86 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Score the cut side of each aubergine half in a criss cross, brush with 2 tbsp of the oil and roast cut side up for 25 minutes until soft.
25 min - 2
Meanwhile heat the last tablespoon of oil in a pan. Brown the lamb for 6 minutes, then add the onion and garlic and cook for 5 minutes.
11 min - 3
Stir in the purée, half the tomatoes, capers, olives, parsley, mint, salt and pepper. Simmer for 10 minutes.
10 min - 4
Scoop out most of the soft flesh from each aubergine, leaving a 1 cm wall. Chop the flesh and stir it into the lamb mix.
- 5
Mix the remaining tomatoes with the water and pour into a baking dish. Sit the aubergine shells in it and pile in the filling.
- 6
Cover with foil and bake for 20 minutes, then uncover and bake for 10 minutes more, until bubbling. Spoon the sauce over to serve.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.