Rellenong Talong is of Filipino cuisine. This dish is essentially a dish made from eggplant stuffed with ground beef, vegetables, spices, and seasonings then wrapped with an egg. This dish is usually served with rice and soy sauce as a condiment. Curious to taste it? Do not worry. In this recipe, I will teach you how to cook this recipe step-by-step.
To cook Rellenong Talong is fairly easy as long as you look at the instructions carefully in the presence of these recipes and can add to their repertoire of knowledge and collection of your recipes. Good luck and enjoy this recipe.
Authentic Rellenong Talong
Rellenong Talong is essentially a dish made from eggplant stuffed with ground beef, vegetables, spices, and seasonings then wrapped with an egg.
Ingredients
4 pieces eggplant (brinjal, aubergine, or guinea squash) - about 500 grams 
2 tablespoons vegetable oil - for sauteing
4 cloves garlic - minced
50 grams green onions (scallions or green shallots) - chopped
4 pieces red chili (red chilli in British English) - finely sliced
300 grams ground pork (minced pork) - I used pork for this recipe
¾ teaspoon salt
½ teaspoon ground black pepper
8 medium egg - beaten- 125 milliliter vegetable oil - for frying
1 large tomato - seeded, sliced small
Instructions
- Heat a saucepan of water within the water until boiling, then broil eggplant until slightly soft to last approximately 15 minutes, remove and let cool slightly.
- Halve the eggplant lengthwise into three parts but do not drop out, so it is shaped like a fan. Press slightly to slightly flattened eggplant (eggplant can also be steamed in the sides before).
- Heat oil in a skillet, saute garlic and onion until fragrant, add sliced peppers, meat, salt, and pepper, stirring until meat changes color, remove from heat. Then divide the meat mixture into 4 parts.
- Whisk 2 eggs in the container. Enter the first part of the meat mixture into the beaten eggs, stirring until blended.
- Heat 2 tablespoons of cooking oil in a pan, add 1 slice of eggplant fan. Pour the eggplant with 1 part of the egg-meat mixture.
- Sprinkle eggplant-flush surface with hot oil. Fry until just cooked eggs, remove, drain on paper towels. Do the same for the rest of the ingredients.
- Serve the eggplant.
Nutrition
Calories: 664kcalCarbohydrates: 5gProtein: 25gFat: 61gSaturated Fat: 11gPolyunsaturated Fat: 13gMonounsaturated Fat: 33gTrans Fat: 0.2gCholesterol: 381mgSodium: 608mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 995IUVitamin C: 12mgCalcium: 80mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
