Classic Filipino eggplant omelet made tastier with tuna and garlic-onion-tomato trio.

Century Tuna Tortang Talong


1 125 grams Century Tuna Flakes in Oil
1 clove garlic, peeled and chopped
1 medium tomato, diced
2 tablespoons chopped onion
1 teaspoon patis
4 medium talong
4 small eggs
1 to 2 tablespoons cooking oil
Banana ketchup (optional)


In a small pan, cook together Century Tuna Flakes with the oil and broth from the can, garlic, tomato and onion. Simmer until almost dry then season with patis. Remove from pan and set aside.

Grill talong directly on stovetop flame until evenly charred. Allow to cool for a few minutes until skins are cool to touch. Carefully peel skins off then flatten using the tines of a fork, keeping the stems intact.

Crack one egg into a shallow bowl then beat until frothy. Add one grilled eggplant, mashing it lightly. Scoop one-fourth portion of the tuna mixture on eggplant, spreading lightly. Too cook, slide eggplant with tuna filling into a hot, lightly oiled pan and cook, two to three minutes on each side. Repeat steps to make three more tortang talong.
Serve hot, with ketchup, if liked.

Serves 4.

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