From: sobejana@hplabsz.hpl.hp.com (Regina Sobejana)
Newsgroups: soc.culture.filipino
Subject: Re: Fried Eggplant Recipe
Date: 12 Aug 92 22:37:53 GMT
Organization: Bill & Dave's Garage

In <1992Aug12.022700.3885@mksol.dseg.ti.com> joelq@mksol.dseg.ti.com (joel a quejada) writes:

>>I've recently gotten in the mood for those fried eggplants (dipped in
>>egg with ground beef.)  I could probably guess how to make it, but I'd
>>rather get a recipe from someone who knows!  I'm sure someone out there
>>knows how to make this, it's seems pretty simple, and quite popular.

I think I know what you're talking about ..."eggplant omelette?"
It's my favorite brunch "pag-sinisipag akong magluto."   I mostly use
my tastebuds instead of recipes when I cook regular meals....so I'm no expert
on this.  My tastebuds maybe different from yours, but I'll give it try 
to share you how I cook it.

Then...

From: fragante@unixg.ubc.ca (Gv Fragante)
>Is this what they call "rellenong talong" ? I know this sounds funny, but I'm
>serious. I'm also hungry for this stuff. After having tried making it myself,
>I figured there's got to be a better way.

The "rellenong-talong" I have in mind is "stuffed eggplant."  I had one of
those "stuffed eggplant" before, but I never could figure out how to cook it.
I believe its similar to "stuffed bell pepper", anyone had one of those? 
But then, bell pepper has thicker skin, and esier to stuffed with ground 
meat, unlike eggplant?!   Anyway, I don't think that's what Joel was 
talking about.  But if anyone has any idea how to make "rellenong-talong,"
send me e-mail, or post it.

Well, below is how I cooked eggplant omelette.

eggplant omelette  

2       Fresh Eggplants                             
2-4     Eggs                                        
1       Cup of ground beef                          
4       cloves of garlic                            
1       onion (~ 2" dia)                            
3       stems of green onions (optional)
1       tomato (optional, ~ 2" dia) 
2       pinch of salt 
        (~ 1/4 - 1/3 teaspoon of salt)
1/2-1   teaspoon of black ground pepper
1-1 1/2 teaspoon of vegetable oil

(note: above are approximate measures, use your tastebuds ;-) ).

	Wash then prick the eggplants with fork. Grill them in the oven 
 (at 340-400 degrees) for approximately 20-30mins. or until eggplant skin
 start peeling off -- slightly burnt (note: don't burn the entire eggplant(s),
 just the skin).   

	While grilling the eggplants, you can start cutting and slicing your
 onions -- green (optional), in small pieces, the bulb in thin slices.  
 Also cut your tomato if you chose to put one. 

	Beat the eggs on a bowl.  On separate bowl, mix the ground beef,
 ground black pepper, salt and green onions.  Then add half bowl of the
 beaten eggs.  Mix...mix...mix... use your hands, fingers, or whatever....
(Just don't forget the eggplants in the oven while your having fun mixing
 the stuff and while watching your soap...Star Trek... or football game ;-).
	
	Get the eggplants out of the oven (the skin should be burnt&brittle)
 and lay them on a baking pan with a cold water.  Let it cool. (Okey, keep 
 those delicate and artistic fingers handy...)  Start peeling off the burnt
 skin leaving the eggplant meat and eggplant stalk (the stalk will come in
 handy later).   After all the burnt eggplant skin are peeled-off and cleaned,
 put those eggplant on the remaining eggs on the bowl.   Use fork to flattend
 eggplants on the bowl of beaten eggs.   Use somewhat combing strokes to
 flattend the eggplants.  Let it sit there for few secs...
	
	For the meantime, get your frying pan, put a teaspoon (or less) of 
 vegetable oil, put it on the medium heat.  Then start sauteing the garlic,
 onions, and tomato.   Then add the mixed bowl of meat/egg/pepper/salt on 
 the pan.  Mix...saute... whistle... dance...kembot-right, kembot-left,
 kembot-dito, kembot-doon...etc ;-)   Saute till meat turns brown (or half
 cooked).   Then remove sauteed ingredients off the pan; set it aside  
 (on a plate syempre, 'wag sa tabi-tabi lang...)  

	Now comes the hard part....(for pan cake lovers, here's your chance
 to practice).   Put another half to teaspoon full of vegetable on the pan
 on a medium heat (the same pan or another pan, i normally use the same pan, 
 i hate dishwashing).   Get one of the eggplants by the stalk then spread
 it flat on the medium heated pan.   Add half of the sauteed ingredients on
 top of it.  Then add about one to two tablespoon full of beaten eggs.
 Then hold the eggplant stalk and flip eggplant with its ingredients.
 Repeat till its done or when it turned slightly brown.  Do the same thing on
 second eggplant.   Tapos ang pawis!

	Now you can serve the above with fried rice or steamed rice
 and mafran ketchup.  Hmmmm sssaaalllap!   

>How did you suddenly get in the mood for these ? Did you eat in a Pinoy
>restaurant lately ?

 Oh...its probably one of those PFUS [as 'peee-fuzz'].  


Ginnie,
(with an MM-PFUS -- MonthlyManicPinoyFoodUrgeSyndrome)
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