Eggplant Relleno

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. 

Tortang Talong And Salted Eggs/Tomato Salad

tortang talong with Jufran, don't you just love this vivid red banana ketchap? I do

I have a few Asian eggplants to make torta using tvp instead of ground beef. First cook the eggplant: pierce eggplant skin all over then grill over stovetop fire until skin is charred, place in a glass container, cover with plastic wrap, set aside to cool. Prepare the vegemeat filling: soak 1/2 cup tvp in 1/2 hot water mixed with 2 TBS kikkoman, set aside. Saute 2 crushed garlic clove and finely chopped half onion in 1 TBS olive oil until onion is soft and cooked. Add tvp and saute until heated through and excess liquid has evaporated. Cool slightly, then add 1 egg. Remove skin from eggplants, then flatten. Beat well 2 - 3 eggs, heat pan, spread 2 TBS beaten egg, put 1 flattened eggplant over egg, spread 3 TBS vegemeat over the eggplant, fry for 2 minutes on medium heat, spread another 2 TBS egg beside the eggplant and carefully flip the eggplant onto the egg, fry for another 1 -2 minutes. Repeat with the rest of the eggplants and vegemeat. You can also make this without meat filling and serve as a side dish.

chilled salad of salted eggs and tomatoes