Vegan Tortang Talong (Eggplant Omelet)

Ingredients

• 2 medium Eggplant
• 1/2 cup Chickpea flour
• 1/2 cup Water
• 1/4 cup Onion
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Vegetable oil
• 2 medium Tomatoes
• 1/4 cup Onion
• 1 tbsp Vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1To prepare the 2 medium eggplants, preheat your oven to about 205°C (200°C). Place the eggplants on a baking sheet and roast for 25-30 minutes, turning them once halfway through, until their skin is blackened and the flesh feels very soft when gently squeezed. Carefully peel off the blackened skin from the roasted eggplants and use a fork to gently flatten each eggplant.
2. 2In a medium bowl, whisk together the 1/2 cup chickpea flour and 1/2 cup water until smooth. Finely chop the 1/4 cup onion and mince the 2 cloves garlic, then add them to the bowl along with 1/4 tsp salt (from the total 1/2 tsp) and 1/4 tsp black pepper. Whisk until all ingredients are well combined into a thick batter.
3. 3Carefully dip each flattened eggplant into the prepared batter, ensuring it is fully coated on all sides.
4. 4Heat the 2 tbsp vegetable oil in a 25.4 cm or 30.48 cm non-stick skillet over medium heat (approximately 162.8°C/160°C). Once the oil is shimmering, carefully place one batter-coated eggplant into the hot oil. Fry for 4-6 minutes per side, until each side is golden brown and crispy. Repeat with the remaining eggplants.
5. 5While the eggplants are cooking, prepare the salsa. Dice the 2 medium tomatoes and the 1/4 cup onion into 0.635 cm pieces. In a small bowl, combine the diced tomatoes, diced onion, 1 tbsp vinegar, and the remaining 1/4 tsp salt. Stir well to combine.
6. 6Serve the hot vegan tortang talong immediately with the fresh tomato salsa on the side.

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