Stuffed Aubergines with Malay Flavors

Ingredients

In this Malay adaptation, the traditional Maltese Brunġiel mimli is infused with Malay flavors and ingredients. The original dish typically features a stuffing made with Mediterranean herbs and spices, while the Malay version incorporates a blend of Malay spices such as turmeric, cumin, and coriander. Additionally, coconut milk is added to the stuffing to create a creamy and luscious texture, which is not present in the original recipe. We alse have the original recipe for Brunġiel mimli, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 cup coconut milk 1 cup coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 230 kcal / 963 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the flesh for later use.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and red chili, and sauté until the onion is translucent.
4. 4.
   Add the turmeric, cumin, and coriander to the pan and cook for another minute until fragrant.
5. 5.
   Add the reserved eggplant flesh, lemongrass, and kaffir lime leaves to the pan. Cook for 5 minutes, stirring occasionally.
6. 6.
   Pour in the coconut milk and season with salt. Simmer for 10 minutes, allowing the flavors to meld together.
7. 7.
   Fill each eggplant shell with the stuffing mixture and place them in a baking dish.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the tops are golden brown.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy with no soft spots. To reduce bitterness, sprinkle salt on the cut sides and let them sit for 15 minutes before rinsing and using.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• If you prefer a spicier dish, add more red chili or a pinch of chili flakes to the stuffing mixture.
• For a richer flavor, toast the ground cumin and coriander in a dry pan before adding them to the dish.
• Serve the Stuffed Eggplants with steamed rice or naan bread for a complete meal.
• Feel free to customize the stuffing by adding vegetables like bell peppers or mushrooms for extra texture and flavor.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Malay-inspired Stuffed Eggplants as a main course, accompanied by steamed rice or naan bread. Garnish with fresh cilantro for a pop of color and a burst of freshness.

Presentation advice

Arrange the Stuffed Eggplants on a platter, placing them cut-side up to showcase the golden brown tops. Drizzle some of the flavorful coconut milk sauce over the eggplants and sprinkle with fresh cilantro for an elegant touch.