Get ready to tantalize your taste buds with a mouthwatering Filipino classic that transforms ordinary eggplants into an extraordinary culinary masterpiece! Relyenong Talong with Tuna is not just a recipe; it's a journey through vibrant Filipino flavors that will transport you straight to the bustling streets of the Philippines. This stuffed eggplant dish combines the creamy, tender texture of eggplant with the rich, savory goodness of tuna, creating a meal that's both comforting and exciting.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 large eggplants (talong)
- 1 can tuna, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
- Cooking oil for frying
Instructions
- Begin by preparing the eggplants. Rinse them under cold water and pat them dry with a paper towel. Using a fork or a knife, poke several holes in each eggplant to prevent them from bursting while cooking.
- In a large pot, bring water to a boil. Once boiling, carefully add the eggplants and blanch them for about 5-7 minutes, or until they are tender but still firm. Remove the eggplants from the pot and let them cool.
- Once the eggplants are cool enough to handle, peel off the skin gently. Slice each eggplant lengthwise and scoop out some of the flesh to create a pocket for the filling. Set aside the scooped-out flesh for later use.
- In a skillet over medium heat, add a drizzle of cooking oil. Sauté the chopped onion and minced garlic until they are fragrant and the onion becomes translucent, about 3-4 minutes.
- Next, add the drained tuna to the skillet, breaking it up with a spatula. Stir in the reserved eggplant flesh and season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and let the filling cool slightly. Once cooled, stir in the beaten egg until well combined.
- Stuff each eggplant half with the tuna mixture, pressing down gently to pack the filling in. Make sure the filling is heaped slightly above the eggplant to ensure a generous portion.
- In a clean skillet, heat enough cooking oil over medium heat for frying. Once the oil is hot, carefully place the stuffed eggplants in the skillet, cut side up. Fry for about 4-5 minutes on each side or until they are golden brown and crispy.
- Once cooked, remove the relyenong talong from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Serve the relyenong talong warm, garnished with fresh herbs or a side of dipping sauce if desired. Enjoy your Filipino dish!
Tips
- Choose the right eggplants: Select large, firm eggplants with smooth, shiny skin for the best results.
- Blanching technique: Don't overcook the eggplants during blanching. They should be tender but still hold their shape.
- Flavor enhancement: For an extra flavor boost, add a splash of soy sauce or a pinch of chili flakes to the tuna filling.
- Oil temperature matters: Ensure your frying oil is at the right temperature (around 350°F/175°C) for a crispy, golden exterior.
- Draining excess oil: Always use paper towels to remove excess oil after frying, keeping your relyenong talong light and crisp.
- Make-ahead option: You can prepare the stuffed eggplants in advance and refrigerate them before the final frying.
- Serving suggestion: Pair with a garlic-vinegar dipping sauce or serve with steamed rice for a complete meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 18g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 65mg
