* Exported from MasterCook *
RELLENONG TALONG, STUFFED EGGPLANT
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ethnic Philipino
Amount Measure Ingredient -- Preparation Method
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2 medium eggplants
1 tablespoon oil
3 cloves garlic -- finely chopped
1 medium onion -- finely chopped
250 g minced meat -- (8 oz)
1 large ripe tomato -- chopped
1 teaspoon salt
3 teaspoon ground black pepper
1 cup soft fresh breadcrumbs
1 egg -- beaten dry
breadcrumbs for coating oil for frying
Cut eggplants in halves lengthways, parboil in lightly salted water, but do not
let them become too soft. Remove from water and drain, cut side downwards. Scoop
out some pulp, leaving a firm shell. Heat oil and fry garlic and onion until
golden. Add the meat and keep stiring.Add tomato, salt and pepper and cook for
15 minutes. Add chopped eggplant pulp and continue cooking until mixture is not
too moist. Remove from heat, mix in soft breadcrumbs, taste and add more
seasoning if necessary. Divide mixture among eggplant halves and fill them, then
brush tops with beaten egg and coat with breadcrumbs. Heat oil for shallow
frying and fry eggplants first on one side, then on the other, until golden.
Serve hot.
© Copyright 1995 by Raphael Meyer, American-Asian Kashrus Services
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NOTES : Serves. 4
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