Baked Stuffed Eggplants with Potatoes
Baked stuffed eggplants is one of Malta's loved traditional foods. They are generally filled with their own filling, minced beef and topped with a handful of parmesan cheese.
[adrotate group="2"] [adrotate group="4"]- 2 Eggplants (Large)
- 400g/14.1oz Ground Beef
- 1 Onion (Small & Finely Chopped)
- 1 Corned Beef (Small Tin)
- 1 Tbsp Tomato Paste
- 1 Gravy Stock Pot
- 1 Tsp Curry Powder (Mild)
- A few dashes Worcestershire Sauce
- Parmesan (Grated)
- 1 Egg
- Salt & Pepper
- 4 Cream Cheese (Cubes)
Slice the eggplant in half lengthwise and remove the inside pulp. Place them in a butter greased baking dish and put 1 triangle cube of cream cheese inside each of the eggplants.
Fry the onions, when they start to soften add the minced beef and cook through then add the eggplant pulp and continue cooking till it’s softened and completely mixed through with the onions and mince.
Fry the onions, when they start to soften add the minced beef and cook through then add the eggplant pulp and continue cooking till it’s softened and completely mixed through with the onions and mince.
Add the gravy pot, curry powder, tomato paste and a few dashes of worcestershire sauce. Cook for about 1 minute then add the corned beef and continue to cook until well combined.
Remove pan from heat and stir in some parmesan cheese, egg and freshly ground pepper.
Top with extra parmesan cheese and pepper.
Butter grease the base and sides of a large baking dish and place the stuffed eggplants.
Add sliced onions and garlic in between, top with sliced potatoes and again onions and garlic.
Sprinkle some fennel seeds all over the potatoes.
Pour water all over the potatoes until it reaches ¼ height of the dish. Top with some more fennel seeds on the potatoes, salt and pepper and small cubes of butter.
Cover the baking dish with foil and bake in oven 190C/375F for 1½ hours. Remove foil, turn up the oven to 200C/400F and cook for a further 30 minutes or until everything is golden on top.
Enjoy!