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.
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Servings: 4 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
Calories: 421kcal | Carbohydrates: 42g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 565mg | Potassium: 260mg | Fiber: 4g | Sugar: 6g