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Rellenong talong
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Ingredients | |
2 pieces | Chinese eggplant |
1/2 lb | ground pork |
1 small | tomato, diced |
1 medium | yellow onion, chopped |
2 clove | garlic, minced |
3 | large eggs, beaten |
1 teaspoon | soy sauce |
1 teaspoon | salt |
1/2 teaspoon | ground black pepper |
1/2 cup | cooking oil plus 1 tablespoon extra |
Cooking Procedure
Grill the eggplants until steam comes out (about 4 to 6 minutes per side).
Remove the eggplants from the grill; let the temperature cool down; peel-off the skin and then set aside
Meanwhile, heat 1 tablespoon of cooking in a pan.
Sauté onion, garlic, and tomato
Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes)
Put-in soy sauce, 1/2 teaspoon salt, and ground black pepper. Stir; turn off heat, and then set aside.
Add remaining salt with the beaten eggs and then beat once more.
Dip the eggplants in the beaten egg mixture.
Heat a clean pan and then pour-in 1/2 cup cooking oil.
Put-in one egg plant. Scoop about half of the ground pork mixture and distribute on top of the eggplant
Pour-in about 2 to 3 tablespoons of beaten egg mixture over the ground pork.
Gently flip the egg (using 2 spatulas if possible) to cook the other side. Cook for 3 to 4 minutes in low to medium heat.
Remove from the pan and transfer to a serving plate.
Serve with banana ketchup and steamed rice.
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Number of servings (yield): 2
Recipe uploaded with Shop'NCook for iPhone.
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