Relyenong Talong with Tuna

Ingredients for Relyenong Talong with Tuna

• 3 large Chinese eggplants
• 2 tsp Knorr Liquid Seasoning
• 2 eggs
• 12 oz canned tuna
• 1 bell pepper, chopped
• 1/2 cup carrot, minced
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup cooking oil
• 1/2 cup green onion, chopped

How to cook Relyenong Talong with Tuna

1. 1.Cut eggplants into 1/2-inch rounds, remove the centers to make rings, and chop the removed eggplant.
2. 2.Heat 3 tablespoons oil; sauté onion and garlic until soft. Add tuna and chopped eggplant and cook 3 to 5 minutes.
3. 3.Season with Knorr Liquid Seasoning, cool, then mix with eggs, half the carrot, green onion, and bell pepper.
4. 4.Heat remaining oil and fry eggplant rings for 1 minute on one side.
5. 5.Turn rings, add remaining vegetables and tuna filling, then cook over medium heat for 2 minutes.
6. 6.Top with remaining vegetables, turn carefully, and cook 2 to 3 minutes more before serving.