Rellenong Talong might be loosely translated as “stuffed aubergine omelette”. Aubergine – that’s how eggplants are in UK. Sounds quite posh isn’t it. we do not know why, but this dish was actually calledas tortang talong (aubergin e omellete). The latter is simply aubergine with eggs while the relleno has additional ground meat in it. So it’s right to call this relleno.
Rellenong Talong Recipe
Ingredients:
- 1 large talong or aubergine
- half of Ginisang Giniling
- 3 eggs
- 1 Tbsp oil
- salt and pepper
Cooking Instructions:
- Beat eggs and season with salt and pepper to taste.
- Grill aubergine on coals/stove/cooker or oven (230C) for about 20-30 minutes or until the aubergine is cooked. You can tell this when the skin is ‘papery’ and easily peels off.
- Peel off skin and mash the aubergine in a slightly deep plate. Add the sauteed minced pork and beaten eggs.
- Heat oil in a frying pan (preferably non-stick). Slide the aubergine mixture in the pan.
- Fry in medium to low heat until it is almost set. Carefully, flip the omelette and fry the other side until completely cooked.
- Put the aubergine mixture in a heat proof plate and bake in 180°C/fan 160°C/350°F oven for about 30 minutes or until cooked and well set.
Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.
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