Rellenong Talong - Stuffed Aubergines Recipe

Rellenong Talong - Stuffed Aubergines Recipe

6 medium aubergines (eggplants)

500 g minced pork

½ onion, peeled and chopped finely

5 cloves garlic, peeled and chopped finely

50 g plain (all-purpose) flour for dredging

2 eggs, beaten

125 ml (for frying aubergines) + 2 tablespoons corn oil (for sautéing onions)

½ tomatoes, removed seeds and chopped for garnish (optional)

Chopped scallions to garnish (optional)

Method:

Grill aubergines until soft, about 10 minutes each.  Peel but do not remove stems.  Flatten aubergines with the back of a fork into a fan-like shape.  Set aside.  In a frying pan, heat the 2 tablespoons of corn oil for 1 minute.  Sauté onion until soft, then add garlic and sauté until fragrant.  Add the minced pork and cook until it separates and turn brown and loses its raw color.  Season with salt to taste.  Remove from heat.  Dip the flattened aubergines in the beaten eggs and spoon some of the cooked pork into each aubergines.  Dredge with flour so that the pork will adhere to the aubergines.  Heat the 125 ml of corn oil in a wok and fry the aubergines one or two at a time until brown.  With a heat-proof spatula turn aubergines over to brown the other side.  Remove from pan and drain on paper towels.  If desired, garnish with chopped tomato and chopped scallions and serve.