Ingredients
- 2 Eggplant
- 2 cans Tunadrained
- 2 gloves Garlicminced
- 1 Onionchopped
- 1 Tomatochopped
- 2 tbsp Vegetable Oil
- 4 Eggbeaten
- Salt and PepperFor tasting
Directions
Tortang Talong with Tuna is a delicious and hearty dish that is perfect for a satisfying lunch or dinner. The dish is made by grilling eggplants over an open flame until the skin is charred and the flesh is soft. Then, the eggplant is mashed and stir-fried with canned tuna, garlic, onions, and tomatoes. The mixture is then wrapped in beaten eggs and pan-fried until golden brown. The result is a savory omelette that is packed with the flavors of tender eggplant, savory tuna, and aromatic herbs and spices. This dish is served while still hot and it can be enjoyed as is or with rice. It’s a perfect dish for those who are looking for a simple yet tasty meal.
Steps
1 Done | Grill the eggplants over an open flame until the skin is charred and the flesh is soft. Allow to cool before peeling the skin. |
2 Done | Mash the eggplant flesh in a bowl and set aside. |
3 Done | In a pan, heat the vegetable oil and sauté the garlic and onion until softened. |
4 Done | Add the chopped tomatoes and sauté for an additional 2 minutes. |
5 Done | Stir in the canned tuna and cook for 5 minutes. |
6 Done | Add the mashed eggplant and stir to combine. Season with salt and pepper to taste. |
7 Done | Heat a non-stick pan over medium heat. Dip the eggplant slices in the beaten eggs, then fry in the pan until golden brown on both sides. |
8 Done | Serve the tortang talong while still hot. |
