ekusina
RELLENONG TALONG

-2 medium eggplants (halved lengthwise)
-2 tbsp vegetable oil
-1 clove garlic (minced)
-1 onion (finely chopped)
-1 tomato (chopped)
-1 lb ground beef
-1 tsp salt
-1 tsp pepper
-1 tsp sugar
-2 eggs
-1 cup breadcrumbs
-1 cup oil for frying

Place eggplant halves on rack with skin up. Broil about 6 inches away from heat for 15 minutes or until tender. Turn eggplants to cook the other side. Let cool. Saute garlic, onion, and chopped tomatoes in vegetable oil. Add ground beef and cook, stirring for 5 minutes or until meat is brown. Drain excess oil. Season with salt, pepper, and sugar. Let cool slightly before adding 1 egg and blending the mixture thoroughly. Divide into 4 equal parts. Peel, split, and spread eggplant. Top each with one portion of the meat mixture and spread over. Beat remaining egg. Dip into egg, covering the entire eggplant and the filling. Coat eggplant with bread crumbs. Let stand for at least 10 to 15 minutes to set. Heat oil in skillet or frying pan. Fry stuffed eggplant until golden brown. Serves four.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection