Rellenong Talong

Ingredients for Rellenong Talong

• 3 Japanese eggplants
• 8 eggs
• 150 g minced beef
• 150 g minced pork
• 1 large red capsicum, chopped
• 1 large red onion, minced
• 3 garlic cloves, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil
• Ketchup, for serving

How to cook Rellenong Talong

1. 1.Boil eggplants in salted water for 5 minutes. Cool, peel, and flatten each intact eggplant with a fork.
2. 2.Sauté garlic and onion in a little oil. Add beef and pork and cook until lightly browned; stir-fry capsicum for 30 seconds, then cool.
3. 3.Beat eggs with the cooked meat mixture; season with salt and pepper.
4. 4.Over low heat, oil a 7- to 9-inch nonstick pan. Add enough egg mixture to coat it, place an eggplant on top, and cover with more egg.
5. 5.Cover and cook 4 to 6 minutes until set underneath. Flip carefully and cook 3 minutes more.
6. 6.Repeat with remaining ingredients and serve with ketchup.