Stuffed Eggplant with Ground Chicken (Relyenong Talong)

Ingredients for Stuffed Eggplant with Ground Chicken (Relyenong Talong)

• 2 Japanese eggplants
• 3 eggs
• 1 quart water
• 8 tablespoons cooking oil
• salt and ground black pepper, to taste
• 1/2 lb ground chicken
• 1 tomato, chopped
• 1 onion, minced
• 5 cloves garlic, minced
• 1 red bell pepper, chopped
• 1/2 cup green peas
• 2 tablespoons soy sauce

How to cook Stuffed Eggplant with Ground Chicken (Relyenong Talong)

1. 1.Heat 3 tablespoons oil; sauté garlic, onion, and tomato until soft. Brown chicken for 3 to 5 minutes.
2. 2.Add bell pepper and peas for 2 minutes, stir in soy sauce, season, and cook until liquid evaporates.
3. 3.Grill eggplants until soft inside; cool, peel, and flatten each into a fan shape with a fork.
4. 4.Beat eggs with salt and pepper. Dip each eggplant for 1 minute, then fry in remaining oil for 1 1/2 minutes.
5. 5.Spread chicken filling over each eggplant, pour on egg, and spoon hot oil over it until set.
6. 6.Flip and fry filling-side down over low-medium heat for 2 minutes; drain and serve.