Rellenong Talong (Stuffed Eggplant with ground pork)

Rellenong talong is one of the many ways on how to prepare an eggplant dish. My great uncle taught me how to do this (thanks to Lolo Gambe), and since then it became the most requested food on the table. So now i wanna pass this on from my kitchen to yours...EnjoY!

Rellenong Talong

• 1/2 lb. ground pork loin
• 1 aubergine eggplant (the large kind)
  
• 1/2 onion bulb, minced
• 5 cloves of garlic, minced
• 1 small bell pepper (any color will do) miced
  
• 3-4 pcs thai chili pepper, minced
  
• 3 tbsp. dark soy sauce
• 1 thin slice of lemon
• 1 tsp. garlic powder
  
• salt and pepper to taste
• 1/8 cup water
  
• 2 tbsp. olive oil
  

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Procedure:

• Marinate ground pork with soy sauce and lemon for 15 minutes, set aside
  
• Preheat oven to 400F, broil mode.
• Cut the aubergine eggplant into half and cover skin with foil but exposing the insides
  
• Place eggplant on a baking pan, cut side up and broil for about 15-30 minutes or until eggplant meat turns soft
• Bring it out from the oven and scrape the meat out carefully not to tear up the skin, set aside
• In a large skillet, heat olive oil then saute garlic til it sizzles, then add the onions
• Wait until it releases its aroma and a little bit translucent, stir ocassionally so not to burn it
• Add the pork, cook until brown and no traces of pink shows
• Pour a little bit of water, let it sit until meat is tender
• Season with garlic powder
• Dunk in the eggplant, mix thoroughly
• Add the bell pepper and the thai chilies
• Season with salt and pepper
• Cook for 10-15 minutes
• If opted, place cooked eggplant on previously removed skin
• Serve
  

Note: For faster way of cooking, just broil one whole eggplant til it appears wrinkled and soft.
Peel the skin out using a fork.