Rellenong Talong (Stuffed Eggplant)

I’ve been a sucker for this recipe since I learned how to cook it when I started working in the BPO industry. We were sent to Manila for training back then and I learned how to do it from a house mate and colleague. And I didn’t know that this is called Rellenong Talong, I just know that it’s Tortang Talong with Pork Giniling.

So here’s how I do it:

Rellenong Talong (Stuffed Eggplant) Recipe
(Serves 2)

Ingredients:

• 2 pieces Chinese eggplant
• 1/2 lb ground pork
• 1 small tomato, diced
• 1 medium yellow onion, chopped
• 2 clove garlic, minced
• 3 pieces large eggs, beaten
• 1 teaspoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup cooking oil plus 1 tablespoon extra

Cooking Procedure:

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.

Share and enjoy!