RELLENONG TALONG – Stuffed eggplant

Ingredients 

• 2 medium eggplants
• 2 Tbsp. cooking oil for Sautee
• 1/4 kg beef
• 2 gloves garlic, minced
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1/2 cup bread crumbs
• 2 medium eggs
• 1/2 tsp sugar
• 1 tsp salt
• 1/2 pepper
• 1/2 – 1 cup of oil for frying

Directions 

1. Wash eggplant, pierce a few times with fork.
   Microwave for 15 minutes. Let it cool.
2. Heat 2 tbsp. Cooking oil and sauté garlic, onion and tomatoes.
3. Add meat and cook stirring for 5 minutes or until meat turn brown.
4. Season with salt, pepper and sugar. Let it cool.
5. While waiting for meat to cool. Peel eggplants
6. Flatten eggplants with fork, and deep into the beaten eggs.
7. Add egg and blend mixture thoroughly.
8. Mount meat mixture on each eggplant, press meat slightly to make it firm.
9. Coat eggplant with bread crumbs. Stand for 10 minutes
10. Heat oil in pan, Fry eggplant side down for 2-3 minutes. Turn over and fry other side for 2-3 minutes.
11.   Serve hot and Enjoy!