Rellenong Talong
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INGREDIENTS 2 medium eggplants
1 tablespoon oil
3 garlic cloves, chopped
1 medium onion, chopped
8-ounces pork, minced
1 large tomato, chopped
1 teaspoon salt
3/4 teaspoon pepper
1 cup soft bread crumbs
1 large egg, beaten
1/2 cup dry bread crumbsCut eggplants in half lengthwise. Parboil lightly in salted water, but do not let them get too soft. Remove from water, and drain with cut-side down. Scoop out some pulp, leaving a firm shell.
Heat oil and fry garlic and onion until golden. Add pork and fry until all pinkness is gone. Drain; add tomato, salt, and pepper. Cook for 15 minutes. Add chopped eggplant pulp and continue cooking until mixture is not too moist.
Remove from heat and mix in soft bread crumbs. Taste and add more salt and pepper, if desired.
Divide the mixture and fill eggplant halves. Brush tops with beaten egg and coat with dry bread crumbs.
At this point, the eggplant halves would usually be fried on both sides in a shallow amount of oil. To save additional fat, spray bread crumb topping with spray oil and bake at 375 degrees for 15 minutes. Serve hot.
Makes 4 servings