Stuffed eggplant is a unique dish that takes advantage of the eggplant’s plump structure. The filling is actually placed over the eggplant omelet to fill it with a savory mixture.
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Published: 4/8/25
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Stuffed eggplant is a delicious recipe that highlights the natural shape of the eggplant as a vessel for the flavorful filling. In this dish, ground chicken is mixed with beaten eggs to create a filling that binds well on the eggplant.
I first grilled the eggplant to soften it. Doing this also makes it easier to peel-off the skin. It is then dipped in beaten eggs and initially fried similar to how you cook tortang talong. The filling mixture is then placed over it while frying and is secured by some betaen eggs to bind it together. The end result is a comforting dish that pairs well with steamed rice.
What You Will Need
- Eggplants – use long eggplants for this recipe such as the Japanese and Chinese varieties.
- Eggs – fresh eggs are key to this recipe as this binds all the ingredients together. Egg is the main ingredient for omelet afterall, and this dish can be considered as such.
- Ground chicken – a suggested protein ingredient for the filling. Check-out the tips and tricks block for other options.
- Bell pepper – a good additionion to the recipe in my opinion. This adds flavor to the dish.
- Green peas – This is a nice to have ingredient which provides visual contrast to the dish making it more appetizing.
- Onion – A basic aromatic ingredient that I cannot live without.
- Tomato – This will add freshness to the dish.
- Garlic – The main aromatic in Filipino cuisine that provides flavor and good aroma to several dishes.
- Soy sauce – this will add depth and contrast to the light-colored ground chicken. It also contributes in providing flavor to the dish.
- Salt and ground black pepper – The two ingredients that are essential to almost every dish.
How To Cook Stuffed Eggplant
- Cooking the Flavorful Chicken Filling – In a cooking pan, sauté three tablespoons of oil along with the garlic, onion, and tomatoes, until the tomatoes have become soft and aromatic. Add ½ pound of ground chicken and cook it while stirring frequently until it turns browns. Add bell pepper and green peas and then pour the soy sauce and season with salt and ground black pepper. Cook until all the liquid evaporates. Set aside to cool down.
- Grilling the Eggplants Until Tender – Next, grill the eggplants until the inside softens. Expect the skin to burn during the process. Remove the eggplants from the grill the moment steam escapes from it. Let it cool down and peel off the skin.
- Flatten the Eggplant – Spread the eggplant on a plate until wide enough. Use a fork to make the process easier. Simply slide the fork flat from the part near the stem all the way down until a fan-shaped figure is formed.
- Dip in Beaten Eggs – Dip the flatted eggplant in beaten eggs and let it stay for 1 minute.
- Frying the Eggplants – Heat around 3 tablespoons of cooking oil in a pan. Fry one side of the eggplant for 1 1/2 minutes. This step is similar to the initial step in frying tortang talong (eggplant omelet).
- Stuffing the Eggplants – Scoop enough filling and spread it over the eggplant. Also pour a couple tablespoons of egg mixture over it. Scoop some hot oil from the pan using a spoon and pour over the filling. This will make it firm enough to bind the ingredients together. Flip the eggplant and fry the opposite side for 2 minutes. Serve and enjoy!
Tips & Tricks
- Flipping the stuffed eggplant can be challenging. Another option is to continuously pour enough hot oil over the filling until the eggs are firm and completely done.
- Feel free to use other types of protein as filling. I suggest trying this with ground beef, ground pork, and crumbled extra firm tofu (to make this vegetarian friendly).
- Use the extra filling to make meaty omelet.
- Aside from grilling the eggplant to soften the inside, you can also cook it directly over fire on the stove top, or boil it in water. The choice is yours.
Popular Eggplant Varieties
- Globe Eggplants – This is the classic, large, purple eggplant you often see in US grocery stores. It has a slightly bitter taste and a spongy texture that soaks up flavors well, making it ideal for dishes like eggplant parmesan.
- Japanese Eggplants – Smaller and more slender than the globe variety, they are typically a deep purple or even lavender. They have a milder, sweeter taste and tender skin, making them perfect for grilling or stir-frying. This Stuffed Eggplant recipe will make use of this kind of eggplant.
- Chinese Eggplants – In most countries, the most common type of talong you will find is the Chinese eggplant. These are long, thin, and often light purple. In the . They have a delicate flavor and tender skin, and they cook quickly and are fantastic in stir-fries or braised dishes.
Try These Eggplant Recipes!
Interested in learning more ways to cook eggplants? Give these a go!
In different parts of the world, people call eggplants by various names. In British English, they call it “aubergine,” while in South Asia, they refer to it as “brinjal” or “baigan.” Eggplants are commonly prepared in dishes like tortang talong (eggplant omelet), spicy stir-fried eggplant, or ensaladang talong (eggplant salad).
Give this recipe a try and discover how Japanese eggplants, filled with flavorful ground beef, can create a simple yet satisfying meal. Pair it with steamed rice, and enjoy a hearty dish that is sure to please!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Stuffed Eggplant
Whole eggplants are filled with a mixture of spiced ground beef and other ingredients.
Instructions
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Heat 3 tablespoons of oil in a pan. Sauté the garlic, onion, and tomato until the tomato softens.
8 tablespoons cooking oil, 1 onion, 5 cloves garlic, 1 tomato
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Add the ground chicken and cook until browned, about 3 to 5 minutes.
1/2 lb. ground chicken
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Add bell pepper and green peas. Saute for 2 minutes.
1 red bell pepper, 1/2 cup green peas
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Pour the soy sauce into the pan. Stir.
2 tablespoons soy sauce
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Season with salt and ground black pepper. Continue cooking, stirring occasionally, until all the liquid evaporates. Set aside.
Salt and ground black pepper to taste
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Grill the eggplants until the inside softens. Let it cool down before peeling-off the skin.
1 quart water, 2 pieces Japanese eggplants
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Lay 1 piece of eggplant on a large plate and then spread it out using a fork to form a fan shaped figure.
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Beat 3 eggs and then season with salt and ground black pepper.
3 eggs, salt and ground black pepper to taste
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Dip each eggplant into he beaten eggs. Let it stay for 1 minute.
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Heat the remaining oil in a pan.
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Gently place the eggplant on the pan. Fry the bottom side for 1 1/2 minutes.
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Top it with enough ground chicken mixture and spread the mixture evenly. Pour enough beaten eggs over the mixture and then scoop some hot oil and pour it over the eggplant. This will make the eggs firm enough to hold the filling together.
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Flip the eggplants and continue frying the side with the filling over low to medium heat for 2 minutes.
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Remove the eggplants from the pan and arrange them on a serving plate.
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Serve with rice, share with friends or family, and enjoy!
Notes
Chinese Eggplants (Talong)
Chinese eggplants are great because they have a mild, slightly sweet flavor and a tender texture that cooks up quickly and evenly. They are packed with fiber, vitamins, and minerals, but low in calories and fat. Plus, they are rich in antioxidants, which is a bonus for your health. Their soft skin and flesh make them perfect for stir-fries, braises, and other quick-cooking dishes.
Chinese eggplants are popular because they thrive in the warm, tropical climate. They fit right into Filipino cooking with their versatile flavor and quick cooking time, showing up in dishes like ensalada (often paired with fried fish) and pinakbet. They are easy to find and budget-friendly in local markets, making them a go-to choice for many families.
Nutrition Information
Calories: 1703kcal (85%) Carbohydrates: 41g (14%) Protein: 68g (136%) Fat: 144g (222%) Saturated Fat: 18g (90%) Polyunsaturated Fat: 38g Monounsaturated Fat: 84g Trans Fat: 1g Cholesterol: 686mg (229%) Sodium: 2403mg (100%) Potassium: 2387mg (68%) Fiber: 11g (44%) Sugar: 18g (20%) Vitamin A: 6022IU (120%) Vitamin C: 211mg (256%) Calcium: 215mg (22%) Iron: 7mg (39%)
