Focused recipe
Relyenong Talong with Tuna
Eggplant stuffed with tuna
Filipino Updated 4/2/2023
Ingredients
Measured from the catalog payload.
- 3 chinese eggplant
- 2 teaspoons knorr liquid seasoning
- 2 egg
- 12 ounces tuna
- 1 bell pepper chopped
- 1/2 cup carrot minced
- 1 onion
- 2 cloves garlic chopped
- 1/2 cup cooking oil
- 1/2 cup green onion
Instructions
6 cooking steps
- Slice the eggplants crosswise, half an inch thick. Create eggplant rings by cutting around the inside part of each sliced eggplant. Chop the part that has been cut-out and set it aside.
- Heat 3 tablespoons of cooking oil in a pan. Sauté onion and garlic. Add tuna and chopped eggplant once the onion softens. Cook for 3 to 5 minutes. Season with Knorr Liquid Seasoning. Transfer to a mixing bowl and let it cool down.
- Beat the eggs and add it to the cooked mixture in the bowl. Also add half of the carrot, green onions, and bell peppers. Mix well.
- Heat the remaining oil. Fry one side of the eggplant rings for 1 minute.
- Turn the eggplant over to cook the opposite side. Sprinkle some minced carrot, bell pepper, and green onions in each ring. Top it with a scoop of tuna mixture. Gently spread the mixture within the ring. Set your stove to medium heat and continue cooking for 2 minutes.
- Top the mixture with minced carrot, bell pepper, and green onions. Turn it over and cook the other side for 2 to 3 minutes. Remove the relyenong talong from the pan and arrange it on a serving plate. Serve with banana ketchup. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Vegetable tortang talong Public recipe Revision 1