Rellenong Talong (Stuffed Eggplant)
Ingredients
2 medium-sized eggplants
5 eggs
2 tbsp. cooking oil
1 tbsp. minced garlic
1/2 cup minced onion
1 lb. ground pork
3 tomatoes, chopped
Patis (fish sauce) to taste
Black pepper
1 cup dried bread crumbs
Instructions
1) Cut eggplants into halves and broil skin side until tender
2) Scoop out pulp and discard
3) Soak skin in beaten eggs
4) Heat 2 tbsp. of oil in a skillet and saute garlic until brown and onion until transparent
5) Add ground pork until brown
6) Add tomatoes
7) Add fish sauce and pepper
8) Stir constantly until excess moisture dissipates
9) Set aside
10) Divide stuffing into four portions
11) Fill eggplant skins with stuffing
12) Coat each with dried bread crumbs
13) Fry eggplants until golden brown
