Tortang Talong or Eggplant Omelette is made by frying eggplants dipped in egg batter. Many Filipinos love it because it’s tasty and convenient to cook, especially if they’re on a budget.
Originally, Tortang Talong consists of eggplants and eggs. To veganize it, I replaced the eggs with a mixture that has squash, specifically, kabocha squash.
3-4 eggplants, roasted and peeled
1/2 kabocha squash, seeds removed, peeled and cubed
3/4 cup flour
1/2 cup mashed extra firm tofu (I used the brand Hodo Soy, makes a big difference!)
1/2 teaspoon salt
1 tbsp Vegetable Broth (if using “Harvest” bouillon Mix, use 1/2 tsp instead)
1/2 teaspoon turmeric powder
1/4 cup water
2 tbsp cooking oil
NOTE: Peeling the skin of the kabocha squash may be challenging, try chopping the squash in to cubes first, then slice off the hard skin. The smaller the cubes, the easier you can remove the skin.
Boil the cubed pieces of squash until tender and ready to be mashed.
Roast the eggplants, until they’re charred and tender. I used my stove to have that light smoky flavor. Rotate occasionally to cover all sides.
Peel the skin off the eggplants carefully, then LIGHTLY mash the eggplants without removing them from the stem.
In a bowl, completely mash the squash. Then add the flour, vegetable broth, water, turmeric powder, salt and tofu. This will serve as your egg batter so combine well.
Dip the roasted, peeled eggplant to the batter.
In a pan, heat oil over medium heat. Fry the eggplant and add more batter around the eggplant to make the shape of a pancake (or a fan!).
Fry until golden brown, then flip and fry the other side. Repeat with the other eggplants.
Serve with rice and banana ketchup on the side.
Richgail Enriquez has learned most of her cooking skills from the world’s best cook, her mom! Growing up eating heavily meat based dishes, RG often wondered if there’s ANYTHING ELSE out there that would not only TASTE GOOD but also make you FEEL GOOD (no guilt). Lo and behold, she has discovered the delicious world of vegan dishes! (yes, that’s delicious and vegan in one sentence). Since then, she’s been blogging with fellow Astig, TJ, about recipes they either “veganized” or originally created. Both of them also love to organize vegan potlucks with friends, often kicking butt in the game of charades. They’re also dabbling into the catering world so if you want to have an Astig dish