Rellenong Talong

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Grill the eggplants until charred and soft. Cool, peel while keeping the stems, and flatten the flesh with a fork.

Ingredients quick view

4 long Asian eggplants

8 oz ground pork

1 small onion, chopped

3 garlic cloves, minced

1 tomato, diced

4 eggs, beaten

1 tbsp soy sauce

salt and black pepper

neutral oil for frying

banana ketchup, for serving

Prepare all ingredients before cooking so the traditional sequence stays intact.

Taste and adjust seasoning near the end, especially when using salty preserved ingredients.

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