Rellenong Talong

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  • 4 pieces Round Eggplants
  • 250 grams Ground Pork
  • 2 pieces Tomato, diced
  • 1 piece Carrot
  • 1 piece Green bell pepper
  • 2 pieces Eggs
  • 1 medium Onion, chopped
  • 4 cloves Garlic, minced
  • 3 tablespoons Oyster Sauce
  • Salt and Pepper, to taste
  • Baguio Orchids Brand Vegetable Oil


  1. Heat Baguio Orchids Brand Vegetable Oil in a large fry pan.
  2. Sauté garlic, onion, tomato, carrot, green bell pepper, sliced eggplant. Add the ground pork and oyster sauce. Cook until meat turn brown.
  3. Season with salt and pepper to taste. Remove from the pan and add the beaten eggs. Mix well then set aside.
  4. Using the same pan, fry the eggplant. Add the meat mixture in the center of the eggplant. Cook for 2-3 minutes.
  5. Flip the other side and cook for 2-3 minutes.
  6. Remove from the pan and transfer into a serving plate.
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