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Philippine Stuffed Eggplant – Rellenong Talong

Rellenong Talong -
Written by Guest
Rellenong Talong -

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.
4.84 from 18 votes
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Course: Main Dish
Cuisine: Far East
Keyword: Vegetables
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 421kcal



  • Boil the eggplants in salted water for 3 minutes.
  • 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.
  • Add the pork and brown.
  • Add the tomato, salt, and pepper, and cook uncovered for 15 minutes.
  • Add the reserved chopped eggplant and cook 3 minutes.
  • Remove from the heat and stir in half the 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.


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