Relyenong Talong (Stuffed Eggplant)

INGREDIENTS:
  • 5 pcs. medium long eggplants
  • 1½ lbs. ground pork or meat (fine pieces of leftover chops or adobo for added flavor)
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 pcs. tomatoes, finely chopped
  • 2 pcs. potatoes, peeled and finely diced
  • 1 small red bell pepper, finely chopped
  • ½ tbsp. ground pepper
  • ½ tbsp. salt
  • ½ tbsp. soy sauce
  • 2 tbsp. cornstarch or flour
  • 1 pc. egg, scrambled
  • 2 tbsps. flour
  • cooking oil

PROCEDURE:
  1. In a medium pot, boil the eggplants until the skin slightly turns brown. Do not overcook. Drain and set aside.
  2. In a medium frying pan, heat the cooking oil and sauté the garlic, onion and tomatoes. Add the potatoes and cook for 5 minutes.
  3. Add the minced meat and cook for another 5 to 7 minutes or until the color turns pale brown and the pork renders fats. If you are using minced leftover adobo, not a lot of cooking is needed. Just toss the fine chops for a couple of minutes. 
  4. Season with soy sauce, salt and pepper. Drain the excess fats and let it cool.
  5. In a bowl, put the cooked ground pork, bell pepper and egg. Mix thoroughly until the ingredients are well-blended. Add some cornstarch or flour, just enough to let the mixture thicken a little bit.
  6. Using a sharp knife, slit the center of each eggplant lengthwise. Be careful not to cut all the way through. Using a fork, compress the flesh of the eggplant in, leaving enough space for the fillings.
  7. One by one, sprinkle the flesh of the eggplant with salt and gently stuff with pork mixture. Make sure not to break the eggplant.
  8. In the same frying pan, heat enough cooking oil over medium to low heat. Put on the stuffed eggplant, carefully flipping each side with spatula or flat kitchen turner. Cook for 3 minutes on both sides or until the filling is well-done.
  9. Remove from the pan and place on a serving plate.
  10. Serve with ketchup or homemade spiced vinegar on the side. Enjoy!

**Number of Servings: 5

TIPS FROM ENZ:
  1. In boiling, be cautious not to overcook the eggplant (half-cooked is good) since you are still going to fry it and also to let it stay firm enough to hold the stuffing. Instead of boiling, you may choose to grill or broil the eggplant until it becomes soft and steamy.
  2. If you are using leftover adobo, lessen the cooking time as the meat’s texture might get too dry and grainy. Also you may reduce (or skip) the use of seasonings as the pre-cooked meat is already flavored.
  3. You may also use leftover beef or fish meat and adjust the seasonings to your own desire.
  4. You can have ketchup or spiced vinegar as dip sauce. It also works best with atchara (pickled unripe papaya) as side dish.