Stuffed Eggplant (Rellenong Talong)
This is another dish from the Philippines, and sounds really good, this will use Chinese eggplant, which is readily grown here, unlike the larger purple eggplant that was just recently introduced and is grown in a limited number of areas and is more expensive.
Ingredients
- 2 Chinese eggplant
- 250 grams ground pork
- 1 plum tomato, diced
- 1 medium onion, chopped
- 2 cloves garlic, smashed and minced
- 3 eggs, lightly beaten with a pinch of salt
- 1 teaspoon soy sauce
- salt and pepper, to taste
- cooking oil, as needed
Instructions
- Split each eggplant in half, but not all the way through and spread apart, grill skin side down until steam rises from the eggplant, remove from the grill, let them cool, and peel off the skin, set aside. Internet photo.
- In a skillet, heat 1 tablespoon of cooking oil and cook the garlic, onion, and tomato until starting to get soft. Then add the ground beef and brown until cooked through, maybe 8 minutes or so.
- Add the soy sauce, pinch of salt and pepper, remove from heat and set aside.
- Pour the eggs into a large shallow bowl. Heat a clean a pan with about 1/2 cup of cooking oil, type of oil is up to you.
- Place a split eggplant in the hot oil, scoop about half of the ground pork mixture and distribute on top of the eggplant and pat that down, then pour on about 2-3 tablespoons of the beaten egg over the ground pork. Hint, scoop some of oil in the pan over the egg mixture, this will help keep it from falling apart when you flip it.
- Gently flip the eggplant using 2 spatulas if possible to cook the other side. Cook for 3 to 4 minutes on low to medium heat.
- Remove from pan and serve, 1 split eggplant per serving. Serve with a sauce of your choice and steamed rice.
Notes
Low cost.
Provided by Panlasang Pinoy and the link to this recipe is here.
United States.
United States.