Maltese Stuffed Eggplant (Brungiel Mimli) - cooking recipe

Ingredients

4 large eggplants
1 lb ground beef (or beef & pork mix)
2 tablespoons margarine
2 eggs, beaten
1 tablespoon parsley, chopped
2 teaspoons tomato paste
1 tomatoes, peeled and chopped
1/2 cup breadcrumbs
1 onion, chopped
3 garlic cloves, crushed
1 cup parmesan cheese, grated
salt & pepper, to taste

Preparation

Cut each eggplant in half lengthwise. Parboil eggplant halves for 10 minutes,.
Scoop out the middle and save. Saute onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs and cook until meat is brown, stirring well.
Remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff eggplant halves.
Sprinkle the tops with more breadcrumbs & cheese, and bake in 350-degree oven for about 30 - 40 minutes.
Serve hot.
You can use instead of Eggplant, large marrows, zucchini, or green pepper.