Rellenong Talong

Rellenong talong is stuffed eggplant.  My other pride and joy of the week.  The first time I attempted to make this a few years back, I really screwed it up and I haven't made it again until now.  I'm kind of embarassed that I couldn't figure out how to get the eggplant and meat to stick together at the time.  I even asked my mother how she makes it and from what she told me, I swear I followed her instructions.  Now a few years later and on my recipe perfection kick, a little bit of research has produced me perfect results.  Why I didn't think of this before, I have no idea.

It starts off by broiling an eggplant.  Cut in half, it's laid skin side up, then put under the broiler just long enough to allow the skin to peel off and soften the meat a little.  About ten minutes.  Once it's peeled, it can be set aside to cool while you cook the meat filling.

The meat filling is very simple with four ingredients.  Onion and garlic are sauteed in a frying pan.  The ground beef is then added and browned, followed by diced tomatoes.  Salt and pepper to taste, drain off the excess fat and then set aside to cool.

Heat up a little oil in a clean frying pan using medium low heat.  Grab a couple eggs and beat them in a bowl.

Take an eggplant half and carefully press it flat.  You can lay a paper towel over it to soak up any extra juice it seeps.

Holding it by the stem, dip the flattened eggplant into the egg, then lay it into the frying pan "skin side" down. While that side cooks to a golden brown, cover the top of it with the meat mixture.

When the first side is browned, pour a little bit of the beaten egg over the meat, then carefully but quickly flip the eggplant over and let it brown and cook through on the other side.  Slide it onto a plate.

It's great for any time of the day, breakfast, lunch or dinner.  Serve it with rice and ketchup.  I think if I were to serve this in a restaurant, I'd forgo the ketchup and actually serve it with something like a sweet and sour tomato relish or sofrito.