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