Stuffed Eggplant with Ground Chicken

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Stuffed Eggplant with Ground Chicken

Whole eggplants are filled with a mixture of spiced ground beef and other ingredients.

Prep Time12

Cook Time15

Total Time27

Course: Main Course

Cuisine: Filipino

Keyword: beef recipes, eggplant recipes, relyenong talong, tortang talong

Servings: people

Calories: 1703kcal

Author: Vanjo Merano

Ingredients

2 pieces Japanese eggplants
3 eggs
1 quart water
8 tablespoons cooking oil
Salt and ground black pepper to taste

Filling ingredients

1/2 lb. ground chicken
1 tomato chopped
1 onion minced
5 cloves garlic minced
1 red bell pepper
1/2 cup green peas
2 tablespoons soy sauce
salt and ground black pepper to taste

Instructions

Heat 3 tablespoons of oil in a pan. Sauté the garlic, onion, and tomato until the tomato softens.
8 tablespoons cooking oil, 1 onion, 5 cloves garlic, 1 tomato
Add the ground chicken and cook until browned, about 3 to 5 minutes.
1/2 lb. ground chicken
Add bell pepper and green peas. Saute for 2 minutes.
1 red bell pepper, 1/2 cup green peas
Pour the soy sauce into the pan. Stir.
2 tablespoons soy sauce
Season with salt and ground black pepper. Continue cooking, stirring occasionally, until all the liquid evaporates. Set aside.
Salt and ground black pepper to taste
Grill the eggplants until the inside softens. Let it cool down before peeling-off the skin.
1 quart water, 2 pieces Japanese eggplants
Lay 1 piece of eggplant on a large plate and then spread it out using a fork to form a fan shaped figure.
Beat 3 eggs and then season with salt and ground black pepper.
3 eggs, salt and ground black pepper to taste
Dip each eggplant into he beaten eggs. Let it stay for 1 minute.
Heat the remaining oil in a pan.
Gently place the eggplant on the pan. Fry the bottom side for 1 1/2 minutes.
Top it with enough ground chicken mixture and spread the mixture evenly. Pour enough beaten eggs over the mixture and then scoop some hot oil and pour it over the eggplant. This will make the eggs firm enough to hold the filling together.
Flip the eggplants and continue frying the side with the filling over low to medium heat for 2 minutes.
Remove the eggplants from the pan and arrange them on a serving plate.
Serve with rice, share with friends or family, and enjoy!

Notes

Chinese Eggplants (Talong)

Chinese eggplants are great because they have a mild, slightly sweet flavor and a tender texture that cooks up quickly and evenly. They are packed with fiber, vitamins, and minerals, but low in calories and fat. Plus, they are rich in antioxidants, which is a bonus for your health. Their soft skin and flesh make them perfect for stir-fries, braises, and other quick-cooking dishes.

Chinese eggplants are popular because they thrive in the warm, tropical climate. They fit right into Filipino cooking with their versatile flavor and quick cooking time, showing up in dishes like ensalada (often paired with fried fish) and pinakbet. They are easy to find and budget-friendly in local markets, making them a go-to choice for many families.

Nutrition