Brungiel Mimli is a traditional and delicious dish from the Mediterranean island of Malta. Originally the eggplants are filled with minced meat: beef, pork or mixed.
In my vegan version I played with the umami flavor of buckwheat and tomatoes to give it a rich and deep flavor, which is contrasted by the freshness of mint. This dish can be enjoyed for both lunch and dinner.
Buckwheat is rich in minerals like manganese, copper, magnesium, iron and phosphorus; it’s a good source of fiber, protein and amino acids (lysine and arginine). Tofu is a good source of protein, calcium, iron, magnesium, phosphorus, potassium and zinc.
- 8 Eggplants (small)
- 200 g – 7 oz Buckwheat
- 1 Red onion (finely chopped)
- 2 Garlic cloves (finely chopped)
- 100 g – 3½ oz Tomatoes (chopped)
- 100 g – 3½ oz Tofu (firm; drained and chopped)
- To taste – Mint (fresh; chopped)
- Extra virgin olive oil: Castillo de Canena Biodynamic Arbequina
- To taste – Salt
Cut the aubergines lengthwise and scoop out some of the flesh. You will add it to the filling. Brush the aubergines with oil (inside and out) and sprinkle a little salt on the flesh. Place in an oiled baking dish and set aside.
In the meantime boil the buckwheat.
For the filling – first sauté some onions, then add the garlic and tomatoes, and fry for a minute. Add the eggplant and continue cooking on low fire until the ingredients caramelize nicely. Then add the buckwheat. Simmer for few minutes more. Add the mint, mix well and set aside. Preheat oven to 180°C (360°F).
Fill the aubergines with the mix. Top with grated tofu. Place in the oven for 45 min to an hour until the aubergines are soft and browned. Add some foil on top if you feel the mixture is browning too much after half an hour.
Assemble the dish as in the photo or to your liking.