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You are here: Home / Recipes / Pork Recipes / Rellenong Talong Recipe (Stuffed Eggplant)

Rellenong Talong Recipe (Stuffed Eggplant)

Posted on: June 8, 2012 by:Vanjo Merano | Updated on: October 4, 2018

Rellenong Talong or Stuffed Eggplants is a delicious eggplant recipe. It is sort of a mixture of dry pork giniling and tortang talong. This dish is not that complicated at all. All you need to do is follow all the steps one-at-a-time to be able to get the expected result.

Rellenong Talong

There are a few tips that I wanted to share in order to ease the job. First, when you are done arranging the ground pork over the eggplants and poured the beaten egg mixture on the pork, you can scoop some hot oil from the pan over the ground pork; this will cook the egg a little bit and bind the meat together. It is important because it will prevent the meat from falling apart when being flipped. Secondly, you might want to use two spatulas when flipping the eggplant to ensure that the eggplant and meat will still be in one piece.

Try this Rellenong Talong (Stuffed Eggplant) Recipe and let me know what you think.

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5 from 1 vote

Rellenong Talong (Stuffed Eggplant) Recipe

This is a recipe for stuffed eggplant.
Course rellenong talong, relyenong talong, stuffed egplant
Cuisine Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 836kcal
Author Vanjo Merano

Ingredients

  • 2 pieces Chinese eggplant
  • 1/2 lb ground pork
  • 1 piece small tomato diced
  • 1 piece 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
US Customary - Metric

Instructions

  • Grill the eggplants until steam comes out (about 4 to 6 minutes per side).
  • Remove the eggplants from the grill; let the temperature cool down; peel-off the skin and then set aside
  • Meanwhile, heat 1 tablespoon of cooking in a pan.
  • Sauté onion, garlic, and tomato
  • Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes)
  • Put-in soy sauce, 1/2 teaspoon salt, and ground black pepper. Stir; turn off heat, and then set aside.
  • Add remaining salt with the beaten eggs and then beat once more.
  • Dip the eggplants in the beaten egg mixture.
  • Heat a clean pan and then pour-in 1/2 cup cooking oil.
  • Put-in one egg plant. Scoop about half of the ground pork mixture and distribute on top of the eggplant
  • Pour-in about 2 to 3 tablespoons of beaten egg mixture over the ground pork.
  • 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.
  • Remove from the pan and transfer to a serving plate.
  • Serve with banana ketchup and steamed rice.
  • Share and enjoy!

Nutrition

Calories: 836kcal | Carbohydrates: 9g | Protein: 21g | Fat: 80g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 1401mg | Potassium: 551mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10.2% | Vitamin C: 17.2% | Calcium: 4% | Iron: 7.1%

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Reader Interactions

Comments

  1. cath says

    June 13, 2012 at 12:48 am

    i definitely try this one soon..thanks venjo

    Reply
    • lhanie says

      July 2, 2012 at 6:16 am

      cook cia today… thanks sa mga recipes mu chef….. 🙂

      Reply
  2. ces says

    June 18, 2012 at 11:01 am

    i tried this…my family liked it! thanks a lot..

    Reply
  3. Lai de says

    April 24, 2015 at 9:18 pm

    Thanks for the Panlasang Pinoy Recipes. Will definife try the recipes

    Reply

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