VEGAN TORTANG TALONG (FILIPINO EGGPLANT OMELETTE)
Our vegan tortang talong (Filipino eggplant omelette) is your new brunch craving! You'll need only five ingredients to make this hearty, wholesome, easy-to-make dish.
Ingredients
- 4 Asian eggplants
- ¾ cup vegan liquid egg substitute such as JUST Egg
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoon neutral oil such as vegetable oil
To serve:
- steamed jasmine rice
- Sriracha or banana ketchup
Instructions
- Pre-heat oven to broil on high. Arrange the eggplants in a single layer on a baking sheet. Poke holes all over the eggplants using a fork. Broil eggplants 15 minutes, flipping once, until they have softened and their skin has blackened. (Alternatively, if you have a gas stove, you can cook the eggplants over a burner on medium-high heat, turning them with tongs).
- Remove the sheet pan from the oven, and cover it with foil. Allow eggplants to steam for 10 minutes, to make them easier to peel. Then peel the eggplants and throw away the skins. Use a fork to gently flatten the flesh of an eggplant, seasoning each side with salt and pepper. Repeat with remaining eggplants.
- Heat oil in a large pan over medium heat. Whisk egg substitute with salt and pepper in a mixing bowl. Dip an eggplant into the "egg" mixture, letting it soak for a couple of seconds. Flip to coat the other side and season with salt and pepper. Repeat with remaining eggplants.
- Cook eggplants 3-5 minutes on each side, or until nicely browned. Serve with steamed jasmine rice and Sriracha or banana ketchup. Enjoy!
Notes
- Use Asian eggplants (also known as Japanese or Chinese eggplants). These longer, thinner variety are quicker cooking and therefore better suited for broiling than bigger, fatter globe eggplants.
- Break out your fork! Prick holes all over the surface of the eggplants before broiling them. This will prevent a most unfortunate eggplant explosion in your oven.
- Cover eggplants after broiling. Cover your baking sheet with foil after broiling the eggplant. This will trap in moisture and steam the eggplant, making the skin easier to peel away. Trust when we say we learned the hard way! Skipping this step will meal large chunks of eggplant flesh getting peeled away with the skin.
Tried this recipe?Let us know how it was!