Friday, June 29, 2012

Tortang Talong Minis with Corned Tuna

I got so inspired to cook lunch (with the intent of sharing the recipe in my blog), despite a very busy day.  One of my good friends commented in Facebook, that she considers my blog her recipe book!  I am of course, flattered, and got me motivated to do more innovative, healthy dishes.

Ingredients: 5 mini eggplants (2-3 inches in length), 3 eggs, 1 tbsp cornstarch, 1/4 cup milk, dried oregano, garlic powder, canned corned tuna, 1/4 cup corn-carrot-peas frozen veggie mix, 1 small potato diced, 1/2 small onion diced, 1 tsp minced garlic, vegetable oil, Italian bread crumbs (or any would do - panko would be good too), salt & pepper

Steps:
Wrap the washed eggplants in aluminum foil and bake in the oven at 350F for about 20 minutes.       


Fry the potatoes in vegetable oil and oil of the corned tuna.  When cooked, drain some of the oil and sauté the onions and garlic in the same pan.  Add the corned tuna and veggie mix.  Season with garlic and pepper.

In a bowl, beat together the eggs, milk, cornstarch, oregano, garlic powder, salt, and pepper.  
Slit open the baked eggplant and spread out to form a bowl.  Dip in the egg mixture and place in a plate.  Fill with 1 heaping tbsp of the tuna filling and more of the egg mixture.  Top with bread crumbs.


Deep fry in vegetable oil.  You can see below that I had varying levels of precision, hehehe.  As always, the last one is the perfect!


Oh, and serve with ketchup and steamed rice.

Per 1 torta:

Calories: 130 Calories from Fat: 50

I had two for lunch, without rice!

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