(Stuffed Eggplant)

One of our Maltese mom's favorite things to do in the kitchen was to stuff an eggplant. A characteristic of Maltese cooking is stuffed vegetables. This is one of the most delicious. Kathy made this from memory, consulting her Maltese mother, and comparing various Maltese recipes available. This is an approximation of her eggplant memory! It takes a while to prepare, but it is truly delicious as a main course, served with rice, or cut into pieces for appetizers.

2 large eggplants
your combination or choice of
1/2 lb ground beef,lamb, chicken or/turkey 2 tbsp margarine or olive oil
1 egg, beaten
1 tbsp parsley, chopped
1/2 can of tomato paste
1 oz breadcrumbs or cracker crumbs
(Kathy crumbled 'Ak-maks" for the above)
1 small onion, sliced
2 garlic cloves, crushed
1/4 cup grated cheese
(Kathy used parmesan) Salt & pepper to taste

First, cut each eggplant in half lengthwise.
Parboil halves for 10 minutes.
Now fry the onion and garlic until golden.
Scoop out the pulp of the eggplant and add.
Add the tomato paste, ground meat, parsley and breadcrumbs.
Cook until meat is done, stirring well.

Now remove from heat and add the beaten eggs, cheese, salt and pepper.
Stuff this mixture into the halved eggplants.
Sprinkle the tops with bread crumbs & cheese.
Bake in a 350-degree oven for about an hour.

Go to Kathy and Rick's traveling recipe page
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