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
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