Tortang Talong (Eggplant Relleno)

Posted byNoriePosted inbeef, Recipe, Side dishes, VegetablesTags:

2 – 4 Servings:

Ingredients:

  • 4 Japanese Eggplant (the smaller the better to fit in the skillet)
  • 1/2 lb. ground beef or ground pork.
  • 1 clove garlic minced or crushed
  • 2 TBS minced onion
  • 1 small tomato chopped
  • Chopped bell pepper or any green pepper (optional)     
  • 3 eggs
  • 1/2 TBS flour
  • salt, pepper
  • oil

Sauté garlic in 1 TBS hot oil until fragrant and golden, add onions and stir until soft. Add tomatoes, stir a couple of minutes then add the meat. Stir and cook until brown.  Drain the fat and juice.  Salt and pepper to taste.  Remove from heat and set aside to cool.

If you like it a little spicy you can add some chopped jalapeno peppers.

Prepare the eggplants by grilling or placed under the broiler until skins are almost burnt and they feel soft. They have to be turned occasionally. They can also be cooked in the microwave if in a hurry but you are losing the aroma of the burnt skin. Pull the skins off the eggplants after they are cooled being careful not to break them apart reserving the stems.  They should slide off pretty easily. Set on a plate, open one side and flatten with a fork and set aside. 

Separate the egg whites from the yolks.  Beat the egg whites until soft peaks form.  Set aside.  Beat egg yolks in a separate bowl; add the flour and a dash of salt or about 1/8 tsp.  Stir it then fold into the whites. 

Fold in the cooled meat mixture.

In a large enough non-stick skillet to accommodate the length of the eggplant, put about 1/4 in. deep oil and heat to about 325 deg. F.

Dip one eggplant in the egg mixture avoiding the meat then carefully lay on the hot oil in the skillet. Quickly add and spread 1/4 of the meat/egg mixture in the eggplant and spoon some more of the egg (sans the meat) over the meat to cover it.  Fry one side about 2 minutes then turn over and fry another 2 minutes until the egg is cooked thru. To turn over, hold the stem with your fingers while sliding the turner with the other hand and flip away from you. Or use two turners, one on each side then flip on the turner far from you then slide it down carefully.

There are many ways to do an omelet but this is the easier way for me.

Repeat until all done. Arrange on a platter and enjoy. This is good with ketchup at the table, eaten with rice as a complement.

Most Filipinos also call eggplants cooked this way without filling as Totrtang Talong. You may opt for this kind of dish. Grill the eggplants as above and omit the rest of the ingredients except the eggs. Add 1/2 tsp. salt and a dash of black pepper to the eggs. Dip the pressed grilled eggplant in the eggs and fry both sides.