No Egg Filipino Tortang Talong (Eggplant Omelet)

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 I made the other day! ❤️

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.

Other Vegan Filipino Dishes You’ll Love! ❤️

• Vegan Eggplant Adobo
• Vegan Filipino Kaldereta Recipe
• Vegan Filipino Beefless Salpicao Recipe
• Vegan Filipino Menudo Using Lion’s Mane Mushrooms
• Vegan Filipino Mechado Using Tofu
• Vegan Filipino Birthday Spaghetti

Jump to:

• Why You'll Love This:
• Other Vegan Filipino Dishes You’ll Love! ❤️
• Ingredients
• Instructions
• Steps:
• Substitutions
• Variations
• Top tip
• FAQ
• Related
• Pairing

Ingredients

• Large Eggplants: The star of the dish, eggplants offer a meaty texture and absorb flavors beautifully. They can be roasted, grilled, or baked, making them versatile for various preparations.
• Vegan Cheese, Grated: Provides a creamy, cheesy flavor without dairy; it melts well and adds richness to your dish. Choose a variety that suits your taste, as there are many options available, from nut-based to soy-based cheeses.
• All-Purpose Flour: Acts as a binding agent and helps create a crispy coating or thick batter; it’s essential for achieving the desired texture, whether frying or baking.
• Water: Used to create a batter or thin out mixtures; it helps combine dry and wet ingredients smoothly, ensuring your dish maintains the right consistency.
• Olive Oil: Vital for sautéing or roasting, it adds flavor and helps achieve a golden, crispy texture. Use it generously for cooking and drizzling for added richness.
• Salt and Black Pepper to Taste: Essential seasonings that enhance the natural flavors of the ingredients; always season as you go to build depth and balance in your dish.
• Optional: Sliced Green Onions or Chives for Garnish: Adds a fresh, mild onion flavor and a pop of color; sprinkle on top before serving for an appealing presentation and extra crunch.

See recipe card for quantities.

Instructions

Steps:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

1. Chickpea Flour: Substitute regular flour with chickpea flour for a gluten-free alternative.
2. Vegan Fish Sauce: Replace soy sauce with vegan fish sauce for a unique umami flavor. Season with garlic powder for a more flavorful result.
3. Just Egg: Use Just Egg or another egg substitute instead of water for a richer texture and flavor.

Variations

1. Spicy Variation: Add chopped chili peppers or chili flakes to the flour and cheese mixture for an extra kick of heat.
2. Herb-infused Variation: Incorporate fresh herbs such as parsley, cilantro, or basil into the batter for added freshness and flavor.
3. Loaded Variation: Enhance the filling by adding cooked onions, bell peppers, or other veggies of your choice to the flour and cheese mixture.

FAQ

1. Can I use different types of eggplants?
   • Yes, you can use Italian eggplants, globe eggplants, or any other variety available.
2. How do I know when the eggplants are cooked?
   • The eggplants are cooked when the flesh is soft and easily pierced with a fork.
3. Can I air fry the eggplants instead of pan-frying?
   • Yes, you can air fry the eggplants for a healthier alternative with less oil.
4. 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.
5. 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.
6. 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

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Pairing

These are my favorite dishes to serve with [this recipe]: