*  Exported from  MasterCook  *

                    RELLENONG TALONG, STUFFED EGGPLANT

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Ethnic                           Philipino

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        eggplants
   1      tablespoon    oil
   3      cloves        garlic -- finely chopped
   1      medium        onion -- finely chopped
 250      g             minced meat -- (8 oz)
   1      large         ripe tomato -- chopped
   1      teaspoon      salt
   3      teaspoon      ground black pepper
   1      cup           soft fresh breadcrumbs
   1                    egg -- beaten dry
                        breadcrumbs for coating oil for frying

Cut eggplants in halves lengthways, parboil in lightly salted water, but do not 
let them become too soft. Remove from water and drain, cut side downwards. Scoop 
out some pulp, leaving a firm shell. Heat oil and fry garlic and onion until 
golden. Add the meat and keep stiring.Add tomato, salt and pepper and cook for 
15 minutes. Add chopped eggplant pulp and continue cooking until mixture is not 
too moist. Remove from heat, mix in soft breadcrumbs, taste and add more 
seasoning if necessary. Divide mixture among eggplant halves and fill them, then 
brush tops with beaten egg and coat with breadcrumbs. Heat oil for shallow 
frying and fry eggplants first on one side, then on the other, until golden. 
Serve hot. 




© Copyright 1995 by Raphael Meyer, American-Asian Kashrus Services


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NOTES : Serves. 4