Rellenong Talong (Stuffed Eggplant)

Eggplant is a versatile vegetable and it is one of hubby's favorite vegetables.  My most favorite way of eating the eggplant is relleno - literally "stuffed" with a ground meat mixture and dipped in beaten egg then fried.  I also like my rellenong talong to be simple, and with crispy edges.

The recipe:

1 small onion, minced
2 cloves garlic, minced
150 grams ground pork
50 grams shelled shrimp, chopped finely
salt and pepper, to taste

2 pieces Asian eggplant (about 100 to 150 g each)

2 eggs, beaten lightly in separate dishes

Mix together the ground meat and chopped shrimp.  Season lightly with about a teaspoon of soy sauce and fresh ground pepper.  Saute the onions and garlic until fragrant.  Add the ground meat/shrimp mix.  Cook until dry.  Adjust seasonings as desired.  Let cool slightly.

Meanwhile, steam the eggplant until cooked through.  Peel off the skin and mash lightly until flattened.  Set aside to cool slightly.

Heat saute pan with canola oil (enough for shallow frying).

Place 1 flattened eggplant in a dish with beaten egg.  Spoon half the ground meat/shrimp mixture on top of the eggplant and press down gently with the back of a spoon.  Drizzle some beaten egg over the top.  Using a spatula (or 2), lift the eggplant with ground meat into the hot pan.  Spoon half the beaten egg remaining in the dish over the eggplant.  When bottom side turns brown (and crispy), flip over and spoon remaining egg over the eggplant.  Cook until the other side is browned and crispy too.  Repeat with the other eggplant.

Serve with ketchup.

(A quick note here - sometimes I don't flip the eggplant over especially when I want to see the ground meat mixture, as seen in the picture above).