Vegan Tortang Talong
 
 
Ingredients
  • 3-4 long eggplants
  • 1 cup firm tofu
  • ¼ cup flour (or chickpea flour for gluten-free option)
  • ½ teaspoon sea salt
  • 1 teaspoon pea protein (I used Sekaya)
  • ¼ cup soymilk
  • Pinch of turmeric for color (optional)
  • Pinch of kala namak (optional)
  • Cooking oil for frying
Instructions
  1. In a blender, combine the tofu, flour, salt, pea protein, soymilk, turmeric, and kala namak. Blend until smooth.
  2. Using a fork, prick all sides of your eggplants.
  3. Place the eggplants directly on your stove and turn on to medium heat. You will need a gas stove to do this. You can also use a blow torch or a grill. Rotate the eggplants using tongs or by rotating the stalks with your hands. Make sure all sides are deeply charred with the skin almost peeling off.
  4. Once the skins have turned black and charred, turn off the heat and transfer the eggplants to a wide plate or bowl. Cover with another plate to conceal the steam and further peel the skin off.
  5. After about 20 minutes or once cool enough to touch, uncover and peel the charred skins using your hands. It's okay to have tiny specks left.
  6. Using a fork, gently mash the eggplants without detaching from their stalks. Pour the batter and smoothen it out using a spatula.
  7. Heat a medium pan over medium heat. Once hot, pour enough cooking oil to fill the bottom of the pan.
  8. Gently transfer the coated eggplants onto the frying pan. Pour any leftover batter. Fry until very firm and golden. Gently and cautiously flip to cook the other side.
  9. Turn off the heat and transfer to a serving plate. Serve with a side of tomatoes, herbs, and rice.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-tortang-talong/