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Rellenong Talong (Stuffed Eggplant)

Rellenong Talong (Stuffed Eggplant)

This is a recipe for stuffed eggplant.

⏱ Prep: 10 min ⏱ Cook: 10 min

Ingredients

  • 2 piece Chinese eggplant
  • 1.5 lb ground pork
  • 1 piece small tomato (diced)
  • 1 piece yellow onion (chopped)
  • 2 clove garlic (minced)
  • 3 piece large eggs (beaten)
  • 1 tsp soy sauce
  • 1 tsp salt
  • 1.5 tsp ground black pepper
  • 1.5 cup oilplus 1 tablespoon extra

Instructions

  1. Grill the eggplants until steam comes out (about 4 to 6 minutes per side).

  2. Remove the eggplants from the grill; let the temperature cool down; peel-off the skin and then set aside

  3. Meanwhile, heat 1 tablespoon of cooking in a pan.

  4. Sauté onion, garlic, and tomato

  5. Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes)

  6. Put-in soy sauce, 1/2 teaspoon salt, and ground black pepper. Stir; turn off heat, and then set aside.

  7. Add remaining salt with the beaten eggs and then beat once more.

  8. Dip the eggplants in the beaten egg mixture.

  9. Heat a clean pan and then pour-in 1/2 cup cooking oil.

  10. Put-in one egg plant. Scoop about half of the ground pork mixture and distribute on top of the eggplant

  11. Pour-in about 2 to 3 tablespoons of beaten egg mixture over the ground pork.

  12. Gently flip the egg (using 2 spatulas if possible) to cook the other side. Cook for 3 to 4 minutes in low to medium heat.

  13. Remove from the pan and transfer to a serving plate.

  14. Serve with banana ketchup and steamed rice.

  15. Share and enjoy!