Stuffed eggplants are used around the world. Eggplant is a great vegetable that is under appreciated in the US. Grilling the eggplants before slicing them in half adds excellent taste to this dish. The addition of meat and eggplant, as in the following recipe, is a great savory combination. This dish is also in the first volume of the book series.
Rellenong Talong (Stuffed Eggplant)
The long purple Asian eggplants are so much tastier and easier to use, in my opinion. This recipe will be a wonderful addition to your repertoire,
Ingredients
Eggplant
- 4 Chinese purple eggplants
Filling
- 1 TBS EVOO
- 1 lb ground pork
- 1 white onion diced
- 4 garlic cloves finely chopped
- 2 Roma tomatoes diced
- 1 TBS Thai Basil chopped
- 2 tsp soy sauce
- ½ tsp Kosher salt
- 1 tsp freshly ground black pepper
- 1-2 Thai Chilis (or birdseye chilis) sliced thinly
Ingredients: Assembly and cooking
- 6 eggs beaten
- 1 ½ tsp Kosher salt
- ½ cup corn starch
- 1 cup neutral oil, such as Corn or Canola
- Banana Ketchup In the forthcoming new book there will be a recipe for this condiment. This can also be purchsed online or from Asian Groceries.
Instructions
Eggplant
- Wash the eggplant and dry using paper towels.
- Grill the eggplant either on a BBQ grill or agrill pan until cooked and there are browned grill marks on the pieces. Remove and let cool.
- Slice the eggplant in half, then scoop out the eggplant interior. Set the scooped eggplant aside.
Filling
- Place the EVOO in a frypan and fry the pork until it is beginning to brown and break up into smaller pieces
- Add and sauté the onion until fragrant. Then add the garlic and tomato and the remaining scooped eggplant.
- Add the Thai Basil and sauté until fragrant.
- Add soy sauce, salt, pepper, and mix thoroughly.
- Add the Thai chili based on your taste.
Assembly and Cooking
- Beat the egg, add the salt and place in a shallow bowl.
- Fill each eggplant half with the filling.
- Place the corn starch in a shallow bowl
- Roll the filled eggplant in the corn starch
- Dip the eggplants in the egg mixture and set aside.
- place 1/2 cup oil in a fry pan and heat to moderate high heat.
- Place the eggplants in the hot oil cooking until golden brown.
- Flip the eggplants and cook the other side until golden brown.
- Remove the eggplants and place on paper towels.
- Serve with Banana Ketchup which can be found online, or you can make your own, see the recipe in our forthcoming book. Serve with steamed rice.
Tried this recipe?Let us know how it was!
