Vegan Tortang Talong

Thank you to Sekaya Philippines for sponsoring this post!

Tortang talong or eggplant omelet is a Filipino dish usually served as a home-cooked fare with rice and banana ketchup. Very rarely do I see this dish at restaurants. Maybe people think it’s too simple to be at dining establishments. When I was a kid, my mom settled for Tortang Talong if she ran out of meal ideas – “Let’s see, we have eggs and eggplants, Tortang Talong it is.” Yet, as simple as it may sound, I think you would need to learn some techniques first to have that smoky, fluffy eggplant omelet.

HOW TO MAKE THE CLASSIC TORTANG TALONG

To make Tortang Talong, first, you have to char your eggplants over an open fire. To speed up the charring process, prick all over the eggplant using a fork. Your stove’s fire can then penetrate the eggplant faster. Another important factor, if not the most important, is to make sure the eggplant’s skin is entirely black and roasted. When the skin is burnt all over and almost peeling off, you can stop. Otherwise, you will have a hard time peeling the layers. Your kitchen will smell like smoked eggplants (duh), so make sure you have proper ventilation. Or you can skip the eggplant altogether and just make a vegan omelet.

Second, you make the batter. In the traditional version, you just whip and scramble raw eggs. Season with salt and pepper, and that’s pretty much it. Unless you want to go a little fancy, you can add other ingredients like ground beef, roasted bell peppers, and green peas. Others put crab meat too.

VEGANIZING TORTANG TALONG

For the vegan version, we will use a little bit of creativity and a blender to veganize eggs. You’ll need tofu, flour, and soy milk to achieve the same texture. For the taste, you’ll use pea protein, salt, and a bit of turmeric for color. You can also use kala namak or black salt, which has an eggy, sulfuric taste. You can also use chickpea flour instead of regular flour for a similar eggy flavor. But as I found out, pea protein does the trick. Many thanks to Sekaya for this revelation.

You might ask, where the heck do you get pea protein. In the states and abroad, you can easily find one at health food stores and online. In the Philippines, you have Sekaya, a local brand with wellness products, including vegan protein powder and pea protein. I like my vegan protein powder in smoothies, but I use pea protein in my savory dishes. There’s something about the pea protein that makes the food tastes meaty. I first learned about this when I tried vegan chicharon for the first time. I looked at the ingredients list, and it says it uses pea protein for that pork flavor!

See Sekaya’s other products.

 

BUT BACK TO THE RECIPE

Back to our Tortang Talong, after you have entirely charred all sides of your eggplant, you can transfer them to a wide plate or large bowl and cover it to let further the steam peel off the skin. Once the skin is cool enough to touch, about 20 minutes, you can peel the charred skin off using your hands. You might end up with some specks left, but that’s okay.

Next, gently add the batter to the eggplants. If you have been making Tortang Talong, you will notice that this vegan version has a very thick batter. Use a spatula to distribute and coat the eggplants evenly. Then gently, and I mean gently, mash the flesh of the eggplant using a fork. In other words, you don’t want to dislocate the eggplant from its stalk. It doesn’t go well with the presentation.

Then heat a medium pan over medium heat and add oil. Gently place the battered eggplants and fry both sides until golden. The key here is to be extra gentle with flipping the eggplants. Your batter can break apart. If you don’t mind that, after all, this is a home-cooked fare, then you don’t need to fret. I am only advising in case you’re looking for the classic presentation of Tortang Talong. And just like the charring process, you don’t want to undercook the batter. You’re dealing with tofu which will take a little longer to fry than eggs. So cook until the vegan omelet looks golden brown and very firm.

You can garnish with tomatoes and basil or parsley on the side to serve. Or, in true Pinoy fashion, with banana ketchup (make sure it’s vegan, though.) And, of course, with a side of rice. To make it healthier, you can use your favorite low-carb, low-sugar starch, like quinoa or adlai, or even cauliflower rice.

 

PEA PROTEIN? WHO KNEW?!

In the end, I was pleasantly surprised by how pea protein can develop meaty flavors. I’m looking forward to learning what other vegan recipes I can use it with. Compared to eggs that have tons of cholesterol and are not cruelty-free, pea protein delivers both flavor and nutrients and protein. You’ll only need a teaspoon for this recipe, so a little goes a long way, especially if you’re on a budget.

 

Disclosure: This post was sponsored by Sekaya. To learn more about their products and to get more recipe inspiration, follow them on Instagram or Facebook.

 

Did you make this recipe? Tag @AstigVegan on Facebook or Instagram! Would love to see it! 🙂