Philippine Stuffed Eggplant Rellenong Talong is also known as eggplant omelette. It is a Philippine recipe made by pan-frying boiled eggplants dipped in an egg mixture. It is a popular breakfast and main dish.

Philippine Stuffed Eggplant – Rellenong Talong

A lot of people will look at this recipe purely out of curiosity but only a few will actually cook it. They are the lucky ones.

4.79 from 19 votes

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Course: Main Dish

Cuisine: Far East, Philippines

Keyword: Breadcrumbs, Eggs, Fry, Pork, Vegetables

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: people

Calories: 421kcal

Ingredients

1 cup bread crumbs
6 medium eggplant halved lengthwise, aubergine
1 tbsp vegetable oil
3 cloves garlic finely chopped
1 medium onion finely chopped
1/2 lb ground pork
1 large tomato chopped
Salt

Instructions

Boil the eggplants in salted water for 3 minutes.
6 medium eggplant
Remove and drain cut-side down on paper towels.
Scoop out some of the pulp, leaving firm shells, and chop the scooped out pulp.
Heat the oil in a skillet over moderate heat and sauté the garlic and onion until tender but not brown, about 5 minutes.
3 cloves garlic, 1 medium onion, 1 tbsp vegetable oil
Add the pork and brown.
1/2 lb ground pork
Add the tomato, salt, and pepper, and cook uncovered for 15 minutes.
1 large tomato, Salt
Add the reserved chopped eggplant and cook 3 minutes.
Remove from the heat and stir in half the bread crumbs.
1 cup bread crumbs
Divide the pork mixture between the eggplant halves and top with the remaining bread crumbs. Place on a baking sheet and bake in a preheated 350F (180C) oven for 20 minutes.

Nutrition

Philippine Stuffed Eggplant – Rellenong Talong