Related Posts Plugin for WordPress, Blogger...

March 17, 2010

Eggplant Relleno

Labels: , ,

Rellenong Talong

Grilled Asian eggplant is one of my favorite vegetables because of its smokey flavor. I usually prepare grilled eggplants and chopped tomato salad with ginger juice and sea salt dressing. It is also delicious simply dipped in beaten egg and pan-fried, Tortang Talong in Flipino. Yesterday I wanted to make egg plant relleno stuffed with vegetables and ground pork but the pork was frozen solid and I didn't want to wait for it to defrost so I used chopped puffed tofu. The result is a very yummy and healthier stuffed eggplants and I didn't notice the absence of pork. I think it tastes even better without because the smokiness of the eggplant is more pronounced. I love it.

Eggplant Relleno
3 Asian eggplants
3 tablespoons light olive oil
3 cloves garlic, finely chopped
½ cup chopped onion
½ cup chopped sweet red, yellow, or orange bell pepper
1 tomato, chopped
4 pieces puffed tofu squares, chopped
1 teaspoon sea salt, or to taste
pinch of ground black pepper
2 eggs, well beaten and mixed with a pinch of sea salt
  • Wash the eggplants, trim the top and leave stems on. Prick all over with the tip of a paring knife. Char the skin of the eggplants directly on the stove fire. Wrap in aluminum foil and leave to cool. When cooled, remove the skin and discard. Transfer eggplants into a plate and flatten. Set aside.
  • Heat 1½ tablespoons oil in a skillet and stir fry garlic and onion. Cook until onion is soft, add pepper and tomatoes, stir fry for 2 minutes. Add tofu, salt, and pepper and stir fry for 2 minutes. Transfer into a plate and divide into 3 portions. Wipe the skillet with a piece of paper towel. Heat 1 tablespoon of the remaining oil on medium heat. Place one tofu portion on the skillet, shape it into an oval the size of the eggplant, pour 2 tablespoons of the beaten egg all over the filling and top with one eggplant dipped in beaten egg. Fry for 2 minutes, flip and fry the other side for 1 minute or until light brown. Repeat with the remaining eggplants, adding more oil if necessary. 

7 comments:

Mirage said...

I miss my mom's relleno at torta...we don't eat eggplant here :D Well I do but hubby and the kids dont like it kaya drool na lang ako looking at your photo...lol.

oggi said...

G, cook just one or two pieces for yourself.:)

Mirage said...

G, wala ako gana pag mag-isa :D

Re: punschtorte, I'd be honest with you, I'm not a fan of sour cakes haha, the sacher torte at times I take a bite and that's all coz it's too sour...this one has orange, lemon, apricot, blackcurrant... But i know you'll make it real good despite it being sour-y hehe.

Juliana said...

Interesting version of relleno :-) I'll definitely try it...we love eggplant and I am always looking for different recipes using eggplants, like you love the Asia ones ;-)

oggi said...

G, thanks for the info. I'm going to make the cookie version then.:)

Juliana, I like the Asian's smokiness.:)

MariaAna said...

i tried your recipe for dinner tonight.. yum yum ... thanks ;-)

Anonymous said...

OUCH! SARAP NAMAN

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More

 
Design by New WP Themes | Bloggerized by Lasantha - Premiumbloggertemplates.com