Rellenong Talong or stuffed aubergine omelette

I was able to find Asian aubergines (that’s how we call eggplants in Netherlands) from our local supermarket, 3 pieces. I like local aubergines only they’re too big and (a bit) less tasty for this recipe. Asian aubergines are finer, smaller in size and packed with taste! Perfect size for this Relleno recipe.

My grandmother (who was a really really good cook!) would fry this using bananaleaves to make sure they come out well rounded, not broken. Though banana leaves are available in some Asian stores out here, I opted to do it my way, that was without any leaf.

This was also the first time that I documented everything while making a recipe. I even made videos, geez! Never done that before. I quite enjoyed it, but I don’t think I’ll ever do that again, too much work :P

Ingredients:

  • 300 g minced beef
  • 1 med. carrot, finely sliced
  • 100 g green peas
  • 100 g raisins
  • 1 med. onion, finely sliced
  • 1 tbsp. oyster sauce
  • 1 bit of fish sauce or salt
  • pepper
  • few cilantro leaves, chopped (I wanted a bit of Thai touch ;) )
  • 3 aubergines about 150g-200g/piece
  • oil for sauteeing

Method:

You need to grill the aubergines in order to remove the skin. I first didn’t want to use the cooktop so I instead played with my tiny torch :P

I ran out of butane! So cooktop was the answer. And you know what, it’s really  more practical and faster to use. Hear the sound of the steam coming out? That’s one way to know if the aubergine is cooked. Another way is to pinch the body, it should be soft, limpy.

Set aside to cool. Afterwards remove the skin which by now is like paper, would peel off easily.

Saute the ingredients except for eggs. In a bowl break eggs (really up to you how many) and beat them. I used 3 pieces for the smaller aubergine and 4 for the larger ones. Place one aubergine and scoop 2-3 tbsp. of the beef mixture into the bowl of eggs.

Gently mix not to break the aubergine.

I used a non stick pan which was has the perfect diameter (small) to hold the omelette at the center.

Done! If I may borrow my sister’s reaction when she saw my rellenong talong : “perfect ang lu2 mo te” ‘you cooked it perfectly, sis’. I value what she’s said because she, like my grandmother is one good cook!

In the Philippines my siblings and I grew up using banana ketchup as sauce for this. Tomato sauce is also nice, some people like to have this with soya sauce with calamansi (tiny lemon) juice. I ate mine with sweet-chilli-sauce.

Goes great with cooked pandan rice. Eetsmakelijk!

10 thoughts on “Rellenong Talong or stuffed aubergine omelette

  1. Nadine Jewelry

    Thess, this is gorgeous! Did you have it yesterday for dinner? It is on my cooking list for this week, also the carbonara. But this one comes first.. and hey, if you needa bigger torch, let me know, I am using one for soldering and I can barrow it to you:)
    How do you feel today?
    Nadina xxx

    Reply
  2. Thess

    ARLS: :)

    NADINA: Yes, we had this yesterday evening :) I hope you like this recipe. And thanks for offering your torch ha ha, but I’ll stick to my cooktop. I feel okay today thanks for asking. I had my first session with the physiotherapist .
    I hope all’s well with you  thanks for the blog visits, do come by again! xxxx thess

    Reply
  3. Arlene

    perfectly done! but it’s my first time to see it done as omellette with other ingredients (ground beef). masunod nga yan next time. :)

    at times we ihaw the eggplant in the dirty kitchen. it smells so nice. “)

    Reply
  4. Pingback: Eggplant Omelet (Tortang Talong) « The Kingdom Kitchen Tales

  5. Pinky

    Super glad you shared this, Tita T! Happy to report that your recipe has since made it to our family’s foodie “blockbuster hits” – hahaha! :lol:

    Reply

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