How to Make Filipino Stuffed Eggplant Asian Cooking Recipe Cuisine

Philippines Rellenong Talong (Stuffed Eggplant)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

2 eggplants (aubergines), halved lengthways

2 teaspoons salt

1 tablespoon oil

3 garlic cloves, finely chopped

1 onion, finely chopped

250 g (9 oz) minced (ground) pork

1 large ripe tomato, chopped

1 teaspoon freshly ground black pepper

80 g (2¾ oz/1 cup) fresh breadcrumbs

1 egg, beaten

dry breadcrumbs for coating

oil for frying

Directions:

Put the eggplant and 1 cup water in a saucepan with 1 teaspoon of the salt. Bring to the boil, then reduce the heat to low and simmer until tender but not too soft. 

Remove the eggplant from the water and place over paper towel, cut sides down, to drain. Scoop out some of the flesh, leaving a firm shell. Finely chop the flesh and set aside.

Heat the oil in a large heavy-based frying pan over low heat. Add the garlic and onion and cook until golden. Add the pork and stir-fry until it changes colour.

Add the tomato, pepper and remaining salt and cook for 15 minutes. Add the eggplant pulp and continue cooking until the mixture starts to dry out. Remove from the heat, stir in the fresh breadcrumbs, taste and season with salt and freshly ground black pepper, if desired.

Divide the mixture among the eggplant halves to fill each one, then brush over the tops with the egg and scatter over the dry breadcrumbs to coat.


Heat the oil in a large heavy-based saucepan over medium heat. Add the eggplants and cook on one side for 10 minutes, before gently turning and cooking the top until golden. Serve hot.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com

Enjoy..

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