Recipe by: Judith Quinzon


Serves: 2


  • 2 Chinese eggplants
  • 250 g ground pork
  • 1 small tomato, diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 large eggs, beaten
  • 1 tsp soy sauce
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 120 ml cooking oil plus 1 Tbsp extra



  • Grill the eggplants until steam comes out (about 4 to 6 minutes per side).
  • Remove the eggplants from the grill; let cool down; peel-off the skin and set aside.
  • Heat 1 Tbsp of cooking oil in a pan. Sauté onion, garlic, and tomato. Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes). Put in soy sauce, ½ tsp salt, and ground black pepper. Stir; turn off heat and set aside.
  • Beat eggs in a bowl and add ½ tsp salt. Dip the eggplants in the beaten egg mixture.
  • Heat 120 ml cooking oil in a clean pan.
  • Put in one eggplant. Scoop about half of the pork-tomato mixture and distribute on top of the eggplant. Pour in 2-3 tbsp of beaten egg mixture over the ground pork. Once egg starts to coagulate, gently flip the eggplant (using 2 spatulas if possible) to cook the other side. Cook for 3 to 4 minutes in low to medium heat. Repeat procedure with the other eggplant.
  • Remove from the pan and transfer to a serving plate.
  • Serve hot, with steamed rice.

Download PDF here (more photos in the PDF): Filipino Rellenong Talong (Stuffed Eggplant) Judith Quinzon