Its the monthly pot luck of World in a Plate again and our theme this month is stuffed vegetables, while in Philippines we have lots of stuffed recipes like Rellenong Pusit (Stuffed Squid), Rellenong Alimasag (Stuffed Crabs), Rellenong Bangus (Stuffed Milk Fish) and Rellenong Manok (Stuffed Chicken) we barely have stuffed vegetables and the only stuffed vegetable Filipino dish that I know of is the Rellenong Talong.
While some will contend that this is more of an omelette than a stuffed vegetable I believe it’s the latter as the definition of relleno in Spanish is “stuffed”. The omelette version of this dish is called Tortang Talong where it does not contain meat on its ingredient list and mainly just eggs and eggplant.
As a child I really never liked this dish, when this is served in our table I always get the egg and meat components and try avoid the eggplants in the middle, but that changed when I grew older and started to like it. Thanks to a fast food restaurant in the Philippines called “Cucina” located in Robinsons Galleria who introduced me to a really good “Rellenong Talong” dish since then I tried to recreate their version at home and it never failed me, it is always a big hit in our dining table.
Thanks to a fast food restaurant in the Philippines called “Cucina” located in Robinsons Galleria who introduced me to a really good “Rellenong Talong” dish since then I tried to recreate their version at home and it never failed me, it is always a big hit in our dining table.
3 Japanese eggplants
150g minced beef
150g minced pork
1 pc large red capsicum, chopped
1 large red onion, minced
3 cloves garlic
freshly ground black pepper
In a pot boil water with 1 tsp salt, add eggplants and cook for 5 minutes
Remove eggplants and let it cool down. When it’s cool enough to be touched peel off the skin and flatten the eggplants with fork, make sure it’s in one piece. Set aside.
In a pan add a small amount of oil then sauté garlic and onions. Add minced meats and cook until light brown in colour, add the capsicum then stir fry for 30 seconds then turn heat off. Set aside and let it cool down.
In a mixing bowl beat together 8 eggs then combine with cooked minced meat. Season with salt and freshly ground black pepper.
In a small (between 7-9 in diameter) non-stick pan using low heat, add small amount of oil and add the egg mixture just enough to cover the pan, top it with one of the flattened eggplants then pour some more of egg mixture on top. Cover the pan then cook one side for 4-6 minutes in low heat.
Flip the eggplant patty then continue on the other side for 3 more minutes.
Remove from pan then serve with catsup.
For other stuffed vegetable recipes please visit the following World in a Plate members.