Everytime we have eggplants, the first thing that always comes to mind is Torta. I just love the taste of the eggplant with egg combination. And my condiments of choice are either plain old ketchup or fresh tomatoes doused with patis and lemon juice. Yumm!

I recently posted my Tuna Sisig recipe because my hubby bought an 8-can pack of solid white tuna in Costco. I still have a few left and my thinking cap has been on lately because I have more time to do some recipe testing because everyone’s home. So, I thought of adding a crunchy element (and some much needed protein) to my regular “Tortang Talong”. I did it a few times to be sure everything’s on point and now I can totally say that this recipe is a keeper and will be a part of my regular menu. 

I made it more exciting, healthier and in our opinion, yummier! Try it and let me know what you think.

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5 from 1 vote

Eggplant Omelet with Crunchy Tuna

This is my upgraded version of Tortang Talong that's healthier, yummier with added crunch! So delish
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: Filipino
Servings: 2
Author: Pam from PinoyBites

Ingredients

  • 1 large asian eggplant roasted whole and peeled*
  • 1 whole egg beaten
  • Salt to taste
  • 1-2 small plum tomato diced
  • ½ cup cucumbers diced (⅓ of an English cucumber)
  • 1 184 g solid light canned tuna well drained**
  • cup cornstarch***
  • Cooking oil for frying
  • 1 Tablespoon Fish sauce I use Three Crabs brand
  • Juice of half a lemon
  • Lemon wedges to serve

Here’s How:

  • Gently flatten the eggplant using a fork and sprinkle a pinch of salt on it. Pour the beaten egg and coat the eggplant.
  • Combine the diced tomatoes and cucumber in a small bowl and mix well. Set aside.
  • Heat a large frying pan and add about 3-4 tablespoons of cooking oil. Fry the eggplant on medium heat, turning halfway once the other side is golden. Drain on a paper-towel lined plate and set aside.
  • Place the well-drained tuna in a large bowl and dredge carefully with cornstarch, making sure it’s evenly coated to prevent splatter while frying. Break the tuna pieces in big chunks for easy coating.
  • Heat a small frying pan on medium and add oil reaching about ¼ inch. Once hot enough, add the tuna and fry until golden and crispy. Drain on paper towels.
  • To assemble: Place the eggplant omelet on your serving platter. Sprinkle the diced tomatoes and cucumber then top with the crispy-fried tuna pieces. Drizzle with the fish sauce-lemon mixture or serve it on the side.

Notes

*Place the eggplant on a cookie sheet and broil in the oven for about 15 minutes, turning halfway through or until the skin is charred and eggplant is soft. You can also grill it. I usually broil a few and wrap them individually with plastic wrap then place in the freezer. That way when craving strikes, I can skip this step.
**It’s important to drain the canned tuna well to prevent splatters and also not to let the tuna absorb too much cornstarch.
***You might need more or less depending on how drained your tuna is.

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