RELLENONG TALONG (STUFFED EGGPLANTS)
2 medium Asian eggplants, halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
1 onion, finely chopped
1 tomato, chopped
1 pound ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 cup bread crumbs
1 cup oil for frying
Place eggplant halves on rack with skin up. Broil about 6 inches
away from heat for 15 minutes or until tender. Turn eggplants to
cook the other side. Then let cool.
Heat the vegetable oil and saut garlic, onion and chopped tomatoes in
it. Then add the ground beef and cook, stirring for 5 minutes or until
meat is brown. Drain excess oil. Season with salt, pepper and sugar. Let
it cool slightly before adding 1 egg and blending the mixture thoroughly.
Divide into 4 equal parts.
Peel, split and spread eggplant. Top each with one portion of the meat
mixture and spread over. Beat remaining egg. Dip into egg, covering the
entire eggplant and the filling. Coat eggplant with bread crumbs. Let
stand for at least 10 to 15 minutes to set.
Heat oil in skillet or fryin pan. Fry stuffed eggplant until golden brown.
Serves 4 persons.
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