Tortang Talong

  • Prep time 25 mins
  • Servings 4

Ingredients

  • 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)

Method

  1. Grill the eggplant until soft on all sides.
  2. Let the eggplant cool, then peel off the skin.
  3. Press down to flatten the eggplant.
  4. Place the So Good Oat Unsweetened Milk, chickpea flour, silken tofu, flaxseeds, nutritional yeast, and salt in a blender and blend until smooth.
  5. Let the batter sit for 5 minutes to thicken.
  6. Pre-heat a pan and spray some canola oil on the pan.
  7. Dip both sides of the eggplant in the batter, then cook on the pan until golden.
  8. Flip and repeat until all the eggplant is cooked.

Tips

  • Serve with garlic rice, chopped tomatoes, and  ketchup.

Nutritional information

  • Per Serve
  • Energy (kJ)
    540
  • (Cal)
    129
  • Protein (g)
    6
  • Fat (g)
    3
  • Saturated Fat (g)
    0.2
  • Carbohydrate (g)
    13
  • Sugars (g)
    11
  • Prebiotic Fibre (g)
    10.8
  • Sodium (mg)
    66
  • Potassium (mg)
    748
  • Calcium (mg)
    121
  • Iron (mg)
    1.2