Stuffed Aubergines

Yesterday was one of those days when I ask myself why the service here is so inefficient.  I've heard it from so many already that I'm surprised nothing ever changes.  Although Spain is  a wonderful place to live, there's one thing I can't get over and that's bad customer service - especially in the only department store in the country - El Corte Ingles.  I was there to do a few errands - find a birthday gift for a classmate of my son, buy some cream for the baby and replenish my supply of face wash.  What should have been an enjoyable afternoon just left me frustrated.  At several make-up counters (Lancome, Sephora and Kiehls), the sales people were too busy chatting with each other to give me their attention.  At the pharmacy, the white-coated attendant was busy putting on her make-up at the register using (very expensive) NARS tester products normally reserved for clients.  That's also probably why in Spain, they never give any sample products away even if you buy a whole load of make-up because the salesgirls use it for themselves.  Do these people realize that there is a recession and 17% unemployment in Spain?  In the end I bought a tube of face wash from Bobbi Brown because it was the only counter where the salesgirl actually helped me and answered the few questions I had regarding the products.  Unfortunately, there isn't any other place in Spain where one can go and get most everything except at the old-style-no-service-customers-are-never-right El Corte Ingles.

So what does this have to do with aubergines?  After a day like that I needed to realx and cooking is what relaxes me.  I wanted a simple meal of comfort food to make me feel better and that's where the aubergines come in.  It's actually a Filipino recipe called rellenong talong (stuffed aubergine).  Well, it worked and I felt much better after eating so well. 

_________________________

Stuffed Aubergines

• 4 medium-sized aubergines (eggplant), sliced lengthwise
• 500 grams of ground pork
• 1 clove garlic, finely chopped
• 1 medium onion, finely chopped
• 3 eggs

• Grill the eggplant halves, skin-side up until cooked through.  You can do this on a charcoal grill or on a grill pan on the stove. When done, peel the skin off one side and smash the flesh with a fork to flatten.
• In a pan, heat some olive oil and add the garlic and onion.  Saute for a few minutes then add the ground pork.  Make sure the pork is cooked through, then set aside in a bowl.
• Beat the eggs and place in a low bowl or deep plate.
• Dip the eggplant in the beaten eggs then transfer to a plate.  Add the ground pork and press firmly to the eggplant to stick.
• Slowly transfer to a heated frying pan and shallow fry.  You should be able to flip the eggplant over to its' other side in one piece and continue to cook until both sides are golden brown and slightly crisp.
• Serve with steamed rice.