Vegan Tortang Talong (Filipino Eggplant Omelette)
Experience a plant-based twist on a beloved Filipino classic with this Vegan Tortang Talong (Filipino Eggplant Omelette). This recipe combines perfectly roasted Japanese eggplants with a rich, golden chickpea flour batter infused with flavorful spices like garlic powder, onion powder, and turmeric. The star of this dish is the traditional technique of charring the eggplants to achieve a smoky, robust flavor, while the vegan batter creates a crispy, satisfying exterior. Ready in just 35 minutes, this vegan Filipino dish is perfect when paired with steamed rice and a tangy dipping sauce like soy calamansi or spiced vinegar. Whether you're looking for a hearty breakfast, lunch, or dinner option, this egg-free Tortang Talong is a must-try for anyone interested in global vegan cuisine!
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Ingredients
- 4 pieces Japanese eggplants (medium-sized)
- 1 cup Chickpea flour (also called gram flour)
- 0.75 cup Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Cooking oil (for frying)
Directions
Step 1
Roast the eggplants by charring them directly over an open flame (on a gas stove or grill) or broiling them in the oven until the skin is blackened and the eggplants are soft. This should take about 10–12 minutes.
Step 2
Let the roasted eggplants cool, then carefully peel away and discard the charred skin. Keep the stems intact for easier handling. Gently flatten the eggplants with a fork, being careful not to break them apart.
Step 3
In a medium-sized mixing bowl, whisk together the chickpea flour, water, nutritional yeast, garlic powder, onion powder, turmeric powder, salt, and ground black pepper to form a smooth batter. The batter should have a consistency similar to pancake batter. Adjust water as needed.
Step 4
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.
Step 5
Dip one roasted and flattened eggplant into the chickpea batter, ensuring it is fully coated. Gently place it in the hot skillet.
Step 6
Cook the eggplant omelette for 2–3 minutes on each side, or until it turns golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Step 7
Repeat the process with the remaining eggplants, adding more oil to the pan as needed.
Step 8
Serve the Vegan Tortang Talong warm with steamed rice and your favorite dipping sauce, such as soy sauce with calamansi or a vinegar-based dip.
Nutrition Facts
| Serving size | (1337.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1248.7 |
| Total Fat 64.5g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2475.8mg | 0% |
| Total Carbohydrate 136.7g | 0% |
| Dietary Fiber 44.9g | 0% |
| Total Sugars 46.7g | |
| Protein 43.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 3505.1mg | 0% |
Source of Calories