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Relyenong Talong

Relyenong Talong

Traditional Filipino relyenong talong recipe

⏱ Prep: 15 min ⏱ Cook: 25 min Medium
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Ingredients

  • 3 pieces Eggplant
  • 187.5 g Ground Pork
  • 0.75 piece Onions
  • 1.5 pieces Tomatoes
  • 2.25 cloves Garlic
  • 0.38 piece Bell Pepper
  • 0.38 tsp Salt
  • 0.19 tsp Black Pepper

Instructions

  1. Cut the eggplants lengthwise in half. Scoop out the flesh, leaving a 1cm border around the edges to form a shell. Chop the scooped-out flesh.

  2. Heat oil in a pan over medium heat. Sauté the garlic, onions, and chopped eggplant flesh until softened.

  3. Add the ground pork and cook until browned. Stir in the diced tomatoes, bell pepper, salt, and pepper. Cook for 5 minutes until the filling is cooked through and the liquid has reduced.

  4. Stuff each eggplant shell generously with the pork filling.

  5. Place the stuffed eggplants in a baking dish. Bake in an oven at 350°F (175°C) for 20 minutes until the eggplant is tender and the tops are slightly golden.

  6. If no oven is available, simmer the stuffed eggplants in a covered pan with a splash of water and a thin tomato sauce for 15 minutes.

  7. Garnish with sliced green onions and serve hot with rice.