Tortang Talong with Tuna Flakes
Tortang Talong with Tuna Flakes. Most Pinoy loves Tortang Talong, it is one of Pinoy’s favorite breakfast. Tortang Talong is also readily available in turo turo style karenderia for the reason that tortang talong is cheap but most importantly nutritious. Eggplant is one of the most common Pinoy vegetables and of course there are several ways to cook eggplant for breakfast with or without egg. Just click on the link below to see some of the eggplant recipe on the archives.
Today I would like to share another Pinoy tortang talong recipe, Tortang Talong with Tuna Flakes. This is a healthier version of our Tortang Talong with Giniling.
The cooking method is fairly easy. Similar to our other torta recipes, you can never go wrong. The only difficult part is flipping the Tortang Talong when it’s time to cook the other side. But with practice you could soon flip it with ease.
I would recommend that the eggplant should be flame grilled over the gas stove. I personally not recommend boiling the eggplant. Here is the recipe of my Tortang Talong with Tuna Flakes.
4 medium size eggplants
1 large canned tuna flakes in oil, drained
1 small size onion
2-3 clove garlic
6 large size eggs, beaten
salt and pepper
Sauté garlic and onion in a small frying pan until fragrant. Add in the tuna flakes and continue to stir fry for 1 to 2 minutes. Season with salt and pepper to taste. Keep aside. In a medium size bowl beat 2 eggs then mix in the cooked tuna flakes, keep aside.
Grill each eggplant until the skin is charred let cool. Remove skin of each eggplant. Using a knife slit open halfway along the body of eggplant and spread out and flatten its meat and set aside. In a small bowl, beat egg one at a time and season with salt and pepper. Soak eggplant one at a time in the beaten egg and let the eggplant absorbed the egg. In a small frying pan, heat oil over medium heat and pour the egg and eggplant in the heated oil one at a time. Then scoop up about 1/4 of the egg tuna flakes mixture and pour over the frying eggplant.
Fry about a minute on each side or until golden brown, then flip over the eggplant using a flat ladle holding on the eggplant stem to fry the other side. Drain on paper towels. Repeat procedure on the other eggplants. Serve with a dipping sauce of soy sauce with kalamansi or ketchup.
See other Torta recipes;
Sardine in Tomato Sauce Omelet
Tortang Sardinas, Sardine Omelet
Corned Tuna Omelet
Tortang Patatas, Potato Omelet