An easy recipe to stuff eggplants and peppers, filipino style. Fry the pork and add it to your roasted eggplant or peppers, crack an egg and fry again. Delicious on its own or with rice! Recipe below.

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Find this recipe and many others in our Filipino Cooking Made Easy Cookbook! INGREDIENTS
2 tbsp oil
2 large peppers or 2 medium eggplants, halfed lengthwise
1 small onion, chopped
1 medium tomato, chopped
3/4lb ground pork
2 cloves garlic, minced
pinch of pepper
2 eggs
2 tsp Patis (fish sauce)
1/2 cube of Pork broth
Oil for frying

PROCEDURE:

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1. Roast the pepper/eggplant on the top of the stove for 3 minutes, turning constantly. (You can also put peppers in a pot and cover with water for 4 minutes. Drain and cool.)

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2. Cut the pepper in half, lengthwise. Remove seeds.

3. Saute onions in 2 tbsp oil and garlic until golden brown, then add the ground pork, paris and a pinch of pepper.

4. Cook, stirring for five minutes until meat is cooked.

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5. Fill pepper halves/top of eggplant with cooked meat.

6. Slightly beat eggs. Dip the pepper side in egg. Spoon some of the beaten egg over the meat.

7. Heat oil in a skilled, fry pepper/eggplant face down first for about 3 minutes and turn. Fry other side for 2-3 more.