Vegan Eggplant Omelette
AuthorrossbarrettoA very simple Filipino dish that takes a little bit of patience to prepare, but the result is very rewarding.
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.
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.
Fry until golden brown, then flip and fry the other side. Repeat with the other eggplants.
Serve with rice and ketchup on the side.
Ingredients
Directions
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.
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.
Fry until golden brown, then flip and fry the other side. Repeat with the other eggplants.
Serve with rice and ketchup on the side.
