Plat
Tortang Talong (Filipino Eggplant Omelette)
40 minPour 2Nutri-Score B€
B
40 min
40 minTortang Talong (Filipino Eggplant Omelette)
recette de
@sweetsimplevegan
@sweetsimplevegan
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggplant (whole, roasted until charred)Fruits et légumes2 morceaux
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
vegan egg (beaten)Produits frais200 ml
vegan fish sauceÉpicerie15 ml
saltÉpices3 g
black pepper (ground)Épices2 g- cooking oil (for frying)Épicerie45 ml
rice (cooked, for serving)Céréales300 g- ketchup (for serving)Épicerie60 ml
par portion
Nutrition
822kcal
- Glucides
- 133 g
- Protéines
- 11 g
- Lipides
- 28 g
pas à pas
Préparation
- Étape 1
Roast the eggplants
- Roast the whole eggplants until they are nice and charred.
- Set them aside to cool.
- Étape 2
Cook the aromatics and make the egg mixture
- Cook the chopped onions and minced garlic until soft and fragrant.
- Mix them with the vegan egg.
- Season with vegan fish sauce, salt, pepper and any other seasonings you like.
- Étape 3
Peel and flatten the eggplant
- Peel the roasted eggplant.
- Flatten it with a fork.
- Étape 4
Dip and fry
- Dip the flattened eggplant into the vegan egg mixture.
- Fry until nice and brown on both sides.
- Étape 5
Serve
- Serve with rice, ketchup and whatever else you'd like.
- Enjoy!