Eggplant Tortang Talong (Dairy-Free, Egg-Free)

Ingredients

• 4 medium Eggplant
• 1/2 cup Chickpea flour
• 1/4 cup Water
• 1 tbsp Cornstarch
• 1/2 tsp Baking powder
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Garlic powder
• 2 tbsp Coconut oil

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 4 medium eggplants directly on the oven rack. Roast for 30-40 minutes, or until the skins are blackened and the flesh is very soft. Alternatively, you can grill the eggplants over medium-high heat until the skins are charred and the flesh is tender.
2. 2Once the eggplants are cool enough to handle, carefully peel off the blackened skins. Place each peeled eggplant on a cutting board and gently flatten the flesh with the back of a fork until it is about 1/2-inch thick.
3. 3In a medium bowl, whisk together the 1/2 cup chickpea flour, 1/4 cup water, 1 tbsp cornstarch, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder until you have a smooth batter with no lumps.
4. 4Dip each flattened eggplant into the chickpea flour batter, ensuring it is coated evenly on all sides.
5. 5Heat the 2 tbsp coconut oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C).
6. 6Carefully place one battered eggplant into the hot oil. Fry for 4-6 minutes per side, until the batter is golden brown and crisp. Repeat with the remaining battered eggplants, adding more coconut oil if the pan becomes dry. You may need to do this in batches to avoid overcrowding the pan.
7. 7Remove the cooked tortang talong from the skillet and place on a plate lined with paper towels to drain any excess oil. Serve hot with rice and your favorite dipping sauce.

Substitutions

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