Rellenong Talong or Stuffed Eggplant is a popular Filipino dish that reflects the country’s culinary diversity by blending various ingredients to create a flavorful and satisfying meal. The dish’s name is derived from the Spanish word “Relleno,” which means “stuffed.”
Millie’s version of Rellenong Talong, which uses smothered roasted chicken as the stuffing, is a delectable twist to the classic recipe. The combination of roasted chicken and eggplant creates a distinct and savory taste that is sure to delight many palates. Moreover, it is worth noting that the eggplants are pre-baked before being stuffed and dipped in the batter and spices, making the dish a healthier option compared to deep-frying the eggplants directly. Overall, Millie’s Rellenong Talong is an excellent example of how Filipino cuisine continues to evolve and adapt to new flavors and cooking methods.
Ingredients: 3-4 servings
4 large size eggplant
1/2 lb. ground chicken or any meat of your choice
1/4 medium, finely chopped onions
3 cloves large chopped garlic
1 large chopped red bell pepper
1/4 cup all purpose flour
3 large eggs, beaten
salt & pepper to taste
1/4 cup cooking oil
Cooking Preparation:
- Preheat oven to 375F. Place eggplants on a baking sheet, punch a few holes on eggplants using a fork or knife. Place eggplant on the center of the oven, and bake it for 20-30 minutes until cooked. When cooked, skin and flatten eggplants using a spatula or large spoon, then set aside.
- Place ground chicken on a large mixing bowl, add all-purpose flour and beaten eggs, then season with salt and pepper. Thoroughly mix all ingredients to evenly combine. Dump flattened eggplants into mix, roll each side to even-up the coating.
- Heat up oil on a deep skillet over medium heat. Carefully place stuffed eggplant on a heated oil, fry first side for 10-15 minutes or until golden brown.
- While one side is frying, try topping leftover chicken stuffing on top. Wisk with hot oil to allow stuffing to properly stick to eggplants. When the bottom side turns brown, flip Rellenong Talong to the other side and apply the same procedure.
- Place delicious, Rellenong Talong or Chicken Stuffed Eggplant on a serving plate and serve hot with steamed rice! Yes, steamed rice!
Tip: Using shredded salmon is a great alternative to chicken for the stuffing. Pour about a quarter amount of soy sauce on a dipping bowl, squeeze a slice of lemon or lime and use as a condiment.
