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Rellenong Talong (Stuffed Eggplant) Recipe

Filipino-style grilled eggplant stuffed with savory ground pork, tomatoes, and aromatics, dipped in beaten egg and pan-fried until golden brown. Traditionally served with banana ketchup and steamed rice.

Difficulty Medium
Time 35 min
Servings 2
Ingredients 10
Steps 15
Rellenong Talong (Stuffed Eggplant) Recipe
Filipino Updated 6/8/2012

Ingredients

Measured from the catalog payload.

  • 2 pieces Chinese eggplant
  • 1/2 lb ground pork
  • 1 piece tomato diced
  • 1 piece yellow onion chopped
  • 2 cloves garlic minced
  • 3 pieces eggs beaten
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup cooking oil

Instructions

15 cooking steps

  1. Grill the eggplants until steam comes out (about 4 to 6 minutes per side).
  2. Remove the eggplants from the grill; let cool, peel off the skin, and set aside.
  3. Meanwhile, heat 1 tablespoon of cooking oil in a pan.
  4. Sauté onion, garlic, and tomato until softened.
  5. Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes).
  6. Add soy sauce, 1/2 teaspoon salt, and ground black pepper. Stir, turn off the heat, and set aside.
  7. Add the remaining salt to the beaten eggs and mix well.
  8. Dip the peeled eggplants in the beaten egg mixture.
  9. Heat a clean pan and pour in 1/2 cup cooking oil.
  10. Put in one eggplant. Scoop about half of the ground pork mixture and distribute on top of the eggplant.
  11. Pour 2 to 3 tablespoons of beaten egg mixture over the ground pork.
  12. Gently flip the eggplant (using two spatulas if possible) to cook the other side. Cook for 3 to 4 minutes over low-to-medium heat.
  13. Remove from the pan and transfer to a serving plate.
  14. Serve with banana ketchup and steamed rice.
  15. Share and enjoy!

Catalog details

Useful for browsing and sync.

rellenong talong, relyenong talong, stuffed eggplant, pork filipino, stuffed vegetables, main dish Public recipe Revision 1

Recipe notes

  • Reserve 1 tablespoon of cooking oil for sautéing the aromatics (in addition to the 1/2 cup for frying).
  • When flipping the stuffed eggplant, use two spatulas to prevent the filling from falling out.
  • Ensure the eggplant is fully cooked and tender before peeling.

Storage notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a pan over medium heat or in the microwave until warmed through.