A Filipino favorite! Our No Egg Vegan Tortang Talong, a vegan version of the classic Filipino Eggplant Omelette, is your new favorite recipe! It has a unique characteristic smoky flavor and uses simple ingredients. Perfect for breakfast, lunch, or dinner, this dish is sure to become a favorite in your household.
This was inspired by my Just Egg Tortang Talong Recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
Why You'll Love This:
Embrace the smoky aroma and rich taste of charred eggplant in every bite of our No Egg Tortang Talong. This dish offers a delightful medley of flavors, combining the sweetness of eggplant with the savory goodness of vegan cheese and the earthy notes of flour and seasonings. Plus, it's easy to make and incredibly versatile, making it an ideal choice for any meal of the day.
Jump to:
Ingredients
- Eggplant: A versatile vegetable with a glossy purple skin and creamy flesh, eggplant adds a rich, earthy flavor to dishes and becomes tender when cooked. It's commonly used in various cuisines around the world for its ability to absorb flavors and its meaty texture. You can use Japanese or Chinese eggplants
- Vegan Cheese: A plant-based alternative to dairy cheese, vegan cheese comes in various flavors and textures, providing a creamy and savory component to dishes without using animal products. It's made from ingredients like nuts, soy, or coconut oil, offering a deliciously cheesy taste without the use of animal-derived ingredients.
- Flour: A staple ingredient in cooking and baking, flour is a finely ground powder made from grains, nuts, seeds, or roots. It serves as a thickening agent in recipes and provides structure and texture to dishes like bread, cakes, and coatings for fried foods.
- Water: An essential component of many recipes, water is a universal solvent that helps to dissolve other ingredients, hydrate dry ingredients, and create various textures in dishes. It's used in cooking, baking, and beverage preparation.
- Olive Oil: A flavorful oil extracted from pressed olives, olive oil is a key ingredient in Mediterranean cuisine and beyond. It adds richness and depth to dishes, whether used for sautéing, frying, dressing salads, or drizzling over finished dishes.
- Seasonings (such as Black Pepper): Seasonings like black pepper add flavor and depth to dishes, enhancing the taste of ingredients without overpowering them. Black pepper, in particular, provides a mild heat and aromatic quality to dishes, balancing out other flavors for a well-rounded taste.
See recipe card for quantities.
Instructions
Steps:
- Broil Eggplants: Place whole eggplants directly over a gas burner or on a baking sheet under a broiler on medium-high heat. Roast until the skin is charred and the flesh is soft, turning occasionally every 3-4 minutes with a pair of tongs. Once cooked, allow the eggplants to cool slightly.
- Peel and Flatten: Peel off the charred skin of the eggplant, leaving the flesh intact. Gently flatten the eggplants with the back of a fork to create a wide teardrop shape.
- Prepare the Filling: In a shallow large bowl, mix together flour, water, and vegan cheese to create a thick batter. Season with black pepper or other desired seasonings.
- Dip and Coat: Dip each roasted flattened eggplant in the flour and cheese mixture (vegan beaten egg mixture), ensuring they are evenly coated on all sides.
- Cook in Olive Oil: Heat a tablespoon of oil in a large pan over medium heat. Place the coated eggplants in the pan and cook until golden brown on both sides, flipping once. Remove from the pan and drain on paper towels to remove excess oil.
- Serve: Transfer the cooked eggplants to a serving plate and garnish with sliced green onions or chives. Serve hot as a main dish or side dish alongside rice or noodles.
Hint: For extra flavor, marinate the roasted eggplants in soy sauce or your favorite marinade before dipping them in the flour and cheese mixture.
Substitutions
- Chickpea Flour: Substitute regular flour with chickpea flour for a gluten-free alternative.
- Vegan Fish Sauce: Replace soy sauce with vegan fish sauce for a unique umami flavor. Season with garlic powder for a more flavorful result.
- Just Egg: Use Just Egg or another egg substitute instead of water for a richer texture and flavor.
Variations
- Spicy Variation: Add chopped chili peppers or chili flakes to the flour and cheese mixture for an extra kick of heat.
- Herb-infused Variation: Incorporate fresh herbs such as parsley, cilantro, or basil into the batter for added freshness and flavor.
- Loaded Variation: Enhance the filling by adding cooked onions, bell peppers, or other veggies of your choice to the flour and cheese mixture.
Top tip
To achieve a golden brown crust, make sure the pan is heated over medium heat before adding the eggplants and cook them until crispy on both sides.
FAQ
- Can I use different types of eggplants?
- Yes, you can use Italian eggplants, globe eggplants, or any other variety available.
- How do I know when the eggplants are cooked?
- The eggplants are cooked when the flesh is soft and easily pierced with a fork.
- Can I air fry the eggplants instead of pan-frying?
- Yes, you can air fry the eggplants for a healthier alternative with less oil.
- Is banana ketchup a traditional condiment for Tortang Talong?
- Yes, banana ketchup is often served alongside Tortang Talong for added flavor. You can also use oyster sauce but make sure it is vegan.
- Can I prepare the eggplants ahead of time?
- Yes, you can roast the eggplants in advance and store them in an airtight container in the refrigerator until ready to use.
- Can I freeze leftover Tortang Talong?
- Yes, you can freeze leftover Tortang Talong for up to 3 months. Simply reheat in a skillet or microwave before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
No Egg Filipino Tortang Talong (Eggplant Omelet)
Dive into the world of Filipino cuisine with a vegan twist! Our No Egg Tortang Talong, a vegan version of the classic Filipino Eggplant Omelet, will tantalize your taste buds with its savory flavors and satisfying textures. Perfect for breakfast, lunch, or dinner, this dish is sure to become a favorite in your household.
Ingredients
- 2 large eggplants
- 1 cup vegan cheese grated
- ½ cup all-purpose flour
- ½ cup water
- 2-3 tablespoons olive oil
- Salt and black pepper to taste
- Optional: sliced green onions or chives for garnish
Instructions
- Place the eggplants directly over a gas flame or under the broiler in the oven.
- Roast the eggplants until the skin is charred and the flesh is soft, turning occasionally. This should take about 10-15 minutes.
- Once roasted, remove the eggplants from the heat and let them cool slightly.
- In a shallow bowl, mix together the grated vegan cheese, all-purpose flour, water, salt, and black pepper to form a thick batter.
- Peel off the charred skin of the eggplants, leaving the flesh intact.
- Gently flatten the eggplants with the back of a fork to create a wide teardrop shape.
- Dip each flattened eggplant into the batter, ensuring they are evenly coated on all sides.
- Heat olive oil in a large skillet over medium heat.
- Place the coated eggplants in the skillet and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
- Transfer the cooked eggplants to a serving plate.
- Garnish with sliced green onions or chives, if desired.
- Serve hot as a main dish or side dish alongside rice or noodles.
