Ever taken a deep dive into Filipino cuisine? Oh, it’s a wild, wonderful whirlwind! Sometimes it’s tangy, like Sinigang’s union of tamarind and tomato. Other times? A burst of innovation—just like the dish I’m about to unveil: Relyenong Talong with Tuna.
“But what’s this ‘relyeno’ you speak of?” you might ask, your brows furrowing in delightful curiosity. Let me paint a picture for you.
The Art of Relyeno
Imagine seafood, crammed full with a mishmash of sweet and savory treasures. Got that image? Great! That’s “relyeno” in a nutshell—or, more accurately, in a fish. Milkfish, to be exact, in the case of the famed Relyenong Bangus. But hold on, there’s a twist in our tale. Evolution, they say, is inevitable. So, here’s a spin-off: eggplants and tuna. Yep, you read that right!
It’s not just about slapping ingredients together. Nope. It’s an orchestration, a ballet of flavors and textures, peppered with dashes of creativity. Tempted to dive in? Here we go!
Tuna-Stuffed Eggplant Symphony in Steps:
1. The Eggplant Prelude
Start by grabbing those plump eggplants. Three should do. Slice ’em crosswise, about half an inch. Oh, and carve out the insides to form rings. Save those carved bits—you’ll see why.
2. Tuna Tango
Heat’s on? Swirl in 3 tablespoons of oil. Toss in onions, garlic, let ’em dance until those onions are soft and dreamy. Time for the tuna and those saved eggplant bits. 3-5 minutes of sizzling, and a splash of Knorr Liquid Seasoning. Mix, move to a bowl, and let it chill.
3. Stuffing Soiree
Two eggs. Whisked. Into the bowl they go. Next? Carrots, bell pepper, spring onions. Mix and mingle.
4. Eggplant Waltz
That oil you set aside? Time for its encore. Golden brown rings, both sides, dancing in the pan.
5. Grand Finale: The Assembly
Garnish time! Carrots, bell pepper, green onions—sprinkle, sprinkle! Pile on the tuna mix. Medium heat. 2 minutes. Flip. 2-3 more minutes.
Serve with flair, perhaps a drizzle of banana ketchup, and watch your audience erupt in applause.
