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VEGETARIANISM : THE NOBLE WAY OF LIVING
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Philippine Vegan Tortang Talong (Vegan Eggplant Omelet) (In Tagalog)
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Part 1. URL: |
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 Ingredients |
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(For all ingredients, please use organic versions if available)
3 eggplant, roasted or boiled, then peeled
1 cup flour
½ cup mashed tofu
½ cup grated squash
½ teaspoon salt
Pinch of black pepper and mushroom powder to taste
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 Directions
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- Slice the each eggplant into two parts. Use only one part of each eggplant, and save the remaining for other dishes.
- Boil some water to boil the squash and the eggplants.
- Boil them for about 10 minutes.
- Take out the squash and the eggplants.
- Mix the squash with mashed tofu, flour, turmeric powder, salt, black pepper powder and mushroom powder.
- Add in some water. Mix a bit and then put them all into a blender. This will be look lie a vegan egg mixture.
- Peel the boiled eggplant.
- Open the eggplant in the middle by using a knife and then flatten it by using a spoon.
- When it’s flat, sprinkle a little salt and pepper on the eggplant.
- And then coat it with the vegan egg mixture on both sides.
- Heat some oil in a frying pan and fry the vegan eggplant omelet.
- Fry it using low heat.
- Fry on both side.
- For garnish, slice a tomato and use green lettuce.
- Ready to be served.
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