I’ve been a sucker for this recipe since I learned how to cook it when I started working in the BPO industry. We were sent to Manila for training back then and I learned how to do it from a house mate and colleague. And I didn’t know that this is called Rellenong Talong, I just know that it’s Tortang Talong with Pork Giniling.
So here’s how I do it:
Rellenong Talong (Stuffed Eggplant) Recipe
- 2 pieces Chinese eggplant
- 1/2 lb ground pork
- 1 small tomato, diced
- 1 medium 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
- 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!