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Rellenong Talong (Stuffed Eggplant) Recipe

This is a recipe for stuffed eggplant.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: rellenong talong, relyenong talong, stuffed egplant
Cuisine: Filipino
Servings: 2 people
Calories: 836kcal
Author: Vanjo Merano



  • 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!


Calories: 836kcal | Carbohydrates: 9g | Protein: 21g | Fat: 80g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 1401mg | Potassium: 551mg | Fiber: 1g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 14.2mg | Calcium: 40mg | Iron: 1.3mg