Rellenong Talong or Stuffe Eggplant Recipe by Philippine Cuisine
Ingredients: serve 6
Filling for 6 talong
3 cloves garlic
1 small onion
1 potatoes
1 carrot
1 bell pepper
4 calamansi
200g ground pork
3 tbsp water
3 tbsp oil
¼ cup cooked peas
½ cup tomato sauce
2 tbsp soy sauce
Preparation:
Crush, peel and chop the garlic
Peel and chop the onion
Peel the potato and cut into ¼ in small cubes
Peel and cut the carrot into ¼ in small cubes
Trim off the bell pepper stem. Slice in half and remove seeds. Cut into small ¼ in cubes.
Slice calamansi in half and extract juice.
Cooking:
Place the ground pork in a pot. Add the water and calamansi juice.
Cook until the meat is almost dry. Set aside.
In a preheated pan, add oil. Sauté the garlic, onion, potato, carrot, and bell pepper.
Add ground pork, raisins, and peas. Stir.
Add the tomatoes sauce and soy sauce. Stir well.
Simmer, taste, then adjust seasoning.
For each stuffed eggplant:
1 in long eggplant
1 egg
¼ tsp salt
¼ cup pork torta
2 tbsp oil
Preparation:
Grill the eggplant directly on the stovetop flame until skin is charred. Allow to cool and then peel. Place on a plate and slit down the center lengthwise, keeping the stem. Flatten eggplant with a fork forming an oval shaped boat.
Cooking:
Just when ready to serve.
Crack the egg and beat. Add salt
Spread the pork torta evenly on the flattened eggplant.
In a preheated, nonstick pan, add oil slide in the stuffed eggplant. Fry until don, turning once to cook the other side.
Pour the beaten egg over the stuffed eggplant.
Fry until done, turning once to cook the other side. End.
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