ramyaramesh3007This crispy ‘egg’ battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It’s also vegan AND gluten free!
This mouthwatering dish is called ‘Tortang Talong’ also known as crispy eggplant omelette native to Philippines and is made by roasting eggplant and coating with an egg mixture. Often times, it’s also stuffed with minced meat which I didn’t include to keep it simple but you can always be versatile with that component!
This version is also entirely vegan and gluten free (yes we don’t use ANY eggs in this recipe) to get a nice crispy omelette with smashed and peeled eggplant in the middle.
What do I Need to Make This?
- medium sized eggplants – not too small and not too large (to ensure we’re able to flip the eggplant without any breaking)
- silken tofu, chickpea flour and spices – for the vegan ‘egg’
- scallions and tomatoes – for garnish
- smokey ketchup – the traditional recipe uses banana ketchup (I couldn’t access this) so I made a smokey ketchup dip instead.
This dish is also 100% gluten free and whole food plant based.
Vegan Filipino Eggplant Omelette
This crispy 'egg' battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It's also vegan AND gluten free!
Ingredients
- 2 medium eggplants
- 300 g soft silken tofu
- 3 tbsp chickpea flour
- 1 tbsp corn starch (or rice flour)
- 1/4 tsp turmeric
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kala namak (black salt)
- 2 tbsp nutritional yeast
- olive oil
Smokey Ketchup
- 2 tbsp ketchup
- 2 tsp soy sauce
- 1 tsp maple syrup
- 1/4 tsp liquid smoke
Instructions
- Preheat your oven to 220°C. Slice eggplants in the middle in parts before roasting them in the oven for 10 minutes.
- Meanwhile, blend the ingredients needed for the vegan egg – soft silken tofu, nutritional yeast, chickpea flour, corn starch and spices.
- Peel off the eggplant skin. Smash them with a form until they become a think layer.
- Heat up a pan with olive oil evenly. Place the roasted eggplant and pour the 'egg' mixture over it.
- Cover with a lid and cook for 2-3 minutes. Flip the eggplant 'egg' carefully and roast for a few minutes on the other side until the egg is cooked through.
- For the smokey ketchup, combine ketchup, soy sauce, maple syrup and liquid smoke.
- Serve over rice, sprinkle spring onions and garnish with tomatoes.