- 4 medium eggplants 3 tb chickpea flour
- ¼ cup So Good Oat Unsweetened Milk
- 50g silken tofu
- 1 tsp flaxseeds
- 1 tsp nutritional yeast
- pinch of black salt
- pinch of salt
- canola oil (for cooking)
Tortang Talong
Serves: 4
Prep: 5
Cook: 0
Ingredients
Method
Step 1
Grill the eggplant until soft on all sides.Step 2
Let the eggplant cool, then peel off the skin.Step 3
Press down to flatten the eggplant.Step 4
Place the So Good Oat Unsweetened Milk, chickpea flour, silken tofu, flaxseeds, nutritional yeast, and salt in a blender and blend until smooth.Step 5
Let the batter sit for 5 minutes to thicken.Step 6
Pre-heat a pan and spray some canola oil on the pan.Step 7
Dip both sides of the eggplant in the batter, then cook on the pan until golden.Step 8
Flip and repeat until all the eggplant is cooked.
Tips
- Serve with garlic rice, chopped tomatoes, and ketchup.
