In some land eggplant (or aubergine) are rare. In other countries, they are so common that many people find them uninteresting. That’s how I felt until I tried the Filipino favorite, rellenong talong (stuffed eggplant). Why not try it yourself? You can change your opinion about this vegetable.
To prepare it would take six medium sized eggplants. Here in the Philippines eggplants are not as big as they are in some places. We use those who are about 15 to 20 centimeters (6 to 8 inches) long and 4 to 5 centimeters (1 1 / 2 to 2 inches) thick. Larger varieties can also be used if cut into thin slices. In addition to the eggplant, take 1 / 4 kilo (half pound) of ground beef, six eggs, three cloves of garlic, one medium onion and 45 ml (3 tbsp) each of tomato sauce and cooking oil.
When you have collected all that, wash the eggplants with the stems still on (this makes for easier handling later), then boil them until tender. When they are cooked, remove the outer skin of the eggplants and set aside while preparing other ingredients. (An alternative is to remove the skin at first and only steam eggplant until tender.)
To prepare the ground beef, first pound the garlic in a mortar and chop the onion. Heat oil in a frying fan and when it is hot, saute the garlic and onion with ground beef. While cooking to include the tomato sauce. In addition, add salt and pepper to taste. All this should be cooked until tender and dry and then let cool.
Are you wondering what are the eggs for? They will serve as a batter to the meat will stick to the eggplant. So now, beat the eggs together with half of the mixture with ground beef. Then hold each boiled or steamed eggplant by the stem and crush with a fork to make a basis for ground beef. Having done this to them all, is ready for the final step in its preparation.
Now you can proceed in different ways, depending on your equipment. If you have an oven, dip each flattened eggplant on the rest of the eggs and place on a flat cooking sheet. Then, spread a thin layer of ground beef on top of each, and bake in an oven until firm and cooked. If using a griddle, eggplant can be cooked in the top right of it, like a pancake.
Alternatively, it can be cooked in an ordinary frying pan with a little oil. Serve the eggplant, while it is hot, and be prepared for a pleasant surprise. Of course, some like to eat with tomato ketchup.
In these times of high prices of meat, this recipe may help you stretch your money for food, while your family is nourished with healthy foods.