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.