Relyenong Talong with Tuna
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 people
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Calories
475 kcal
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Course
Main Course
-
Cuisine
Filipino
Relyenong Talong with Tuna
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Eggplant stuffed with tuna
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Ingredients
- 3 eggplants large
- 2 teaspoons Knorr Liquid Seasoning
- 2 eggs
- 12 ounces tuna in can
- 1 bell pepper chopped
- ½ cup carrot minced
- 1 onion
- 2 cloves garlic chopped
- ½ cup cooking oil
- 1/2 cup green onion chopepd
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Instructions
- 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!
Nutrition Information
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Calories
475kcal
(24%)
Carbohydrates
28g
(9%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
112mg
(37%)
Sodium
408mg
(17%)
Potassium
1168mg
(33%)
Fiber
12g
(48%)
Sugar
16g
(32%)
Vitamin A
3976IU
(80%)
Vitamin C
51mg
(57%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 408mg | 17% |
| Potassium | 1168mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 16g | 32% |
| Vitamin A | 3976IU | 80% |
| Vitamin C | 51mg | 57% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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