Slice the eggplants crosswise, half an inch thick. Create eggplant rings by cutting around the inside part of each sliced eggplant. Chop the part that has been cut-out and set it aside.

Heat 3 tablespoons of cooking oil in a pan. Sauté onion and garlic. Add tuna and chopped eggplant once the onion softens. Cook for 3 to 5 minutes. Season with Knorr Liquid Seasoning. Transfer to a mixing bowl and let it cool down.

Beat the eggs and add it to the cooked mixture in the bowl. Also add half of the carrot, green onions, and bell peppers. Mix well.

Heat the remaining oil. Fry one side of the eggplant rings for 1 minute.

Turn the eggplant over to cook the opposite side. Sprinkle some minced carrot, bell pepper, and green onions in each ring. Top it with a scoop of tuna mixture. Gently spread the mixture within the ring. Set your stove to medium heat and continue cooking for 2 minutes.

Top the mixture with minced carrot, bell pepper, and green onions. Turn it over and cook the other side for 2 to 3 minutes. Remove the relyenong talong from the pan and arrange it on a serving plate. Serve with banana ketchup. Share and enjoy!