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.