Stuffed Eggplant

Stuffed Eggplant also known as Rellenong Talong

Filipino eggplants, or talong, are perfect for stuffing. Similar in size to Japanese eggplants, these purple-skinned eggplants are just the right size to accommodate a layer of cooked ground meat, providing a wonderful texture and taste to the meat mixture. After the meat is stuffed into the eggplant, it’s then dipped in egg and fried or baked.

Ingredients

4 Japanese or Italian eggplants or 1 large American “globe” eggplant
3 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, minced
1 tomato, minced
1 1/2 lbs (750 g) ground beef
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
4 eggs


Pierce the eggplant(s) with a fork, place in a large pot of boiling water, and cook for about 10 minutes or until just tender (the larger globe eggplant will take longer to become tender). Holding the eggplants by their stalks, slice them lengthwise to open them like a book—do not slice all the way through—leaving the stalks intact. Place the eggplant(s) on a clean surface and flatten with a pestle or a back of a large spoon. Set aside.
Heat a large skillet over medium heat, and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and tomato, and sauté for 3 minutes. Add the beef and sauté for 5 minutes. Add the salt, pepper, and sugar, and stir to combine. Remove the meat mixture from the skillet and divide into four portions. Set aside.

Beat the eggs in a large bowl. Submerge each eggplant in the egg, and place cut-side up on a large plate or a clean flat surface. Top each eggplant with one portion of the meat mixture and spread it evenly, pressing firmly. Pour the remaining egg over the stuffed eggplants.
To the same large skillet, add the remaining 2 tablespoons of oil and set over medium heat. Fry the stuffed eggplants, stuffed-side up first, until browned. Fry the other side. If baking, place the eggplants, stuffed-side up, on a sheet pan and bake in a pre-heated 400°F (200°C) oven for 30 minutes. Serve hot with banana ketchup and steamed rice.