Philippine Stuffed Eggplant (Rellenong Talong)

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This side dish can also be served as a main course, and the pork may be replaced with ground chicken or turkey or omitted entirely.

Philippine Stuffed Eggplant (Rellenong Talong)

4-6 small Asian or baby Italian eggplant, halved lengthwise
1 Tbs (15 ml) vegetable oil
2-4 cloves garlic, finely chopped
1 medium onion, finely chopped
1/2 lb (225 g) ground pork
1 large tomato, chopped
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs

Boil the eggplants in salted water for 3 minutes. Remove and drain cut-side down on paper towels. Scoop out some of the pulp, leaving firm shells, and chop the scooped out pulp. Heat the oil in a skillet over moderate heat and saute the garlic and onion until tender but not brown, about 5 minutes. Add the pork and brown. Add the tomato, salt, and pepper, and cook uncovered for 15 minutes. Add the reserved chopped eggplant and cook 3 minutes. Remove from the heat and stir in half the bread crumbs. Divide the pork mixture between the eggplant halves and top with the remaining bread crumbs. Place on a baking sheet and bake in a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

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