Subject: Rellenong Talong
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 03 2001 - 06:37:07 EDT
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F O O D F U N N Y
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Here's another from the prolific Ethelu:
The wife chewed out her husband at the company picnic a while back.
"Doesn't it embarrass you that people have seen you go up to the
buffet table five times?"
"Not a bit," the husband replied. "I just tell them I'm filling up
the plate for you!"
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T O D A Y ' S R E C I P E
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Today's side dish can also be served as a main course, and the pork
may be replaced with ground chicken or turkey, or omitted entirely.
Rellenong Talong
4 - 6 small Asian or baby Italian eggplant, halved lengthwise
1 Tbs (15 ml) vegetable oil
2 - 4 cloves garlic, finely chopped
1 medium onion, finely chopped
1/2 lb (225 g) ground pork
1 large tomato, chopped
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs
Boil the eggplants in salted water for 3 minutes. Remove and drain
cut-side down on paper towels. Scoop out some of the pulp, leaving
firm shells, and chop the scooped out pulp. Heat the oil in a skillet
over moderate heat and saute the garlic and onion until tender but not
brown, about 5 minutes. Add the pork and brown. Add the tomato,
salt, and pepper, and cook uncovered for 15 minutes. Add the reserved
chopped eggplant and cook 3 minutes. Remove from the heat and stir in
half the bread crumbs. Divide the pork mixture between the eggplant
halves and top with the remaining bread crumbs. Place on a baking
sheet and bake in a preheated 350F (180C) oven for 20 minutes. Serves
4 to 6.
This archive was generated by hypermail 2b28 : Thu Nov 01 2001 - 00:00:01 EST