Vegan Battered Eggplant Filipinx Omelet

This battered, crispy fritter traditionally is dipped in an egg batter, but this recipe from Chef Reina Montenegro, of the San Francisco Bay Area’s all-vegan Filipinx eatery Chef Reina, uses black salt to give the eggplant dish a subtly eggy (egg-free) flavor. 

What you need:

6 Japanese eggplants
1 cup chickpea flour
1 teaspoon baking powder
⅓ cup flour
1 teaspoon black salt
1 to 1½ cups water, as needed
1 tomato, diced
1 small red onion, diced
2 tablespoons olive oil

What you do:

  1. Preheat oven to 350 degrees. Pierce eggplants a couple times with a fork. Place on a baking sheet and bake for 30 minutes or until soft. Remove from oven. 
  2. Transfer to a bowl and cover tightly with a lid and let cool. Once cooled, peel skin off. Using a fork, press into eggplant until flat. 
  3. In a large bowl, mix chickpea flour, baking powder, flour, black salt, and 1 cup of water. If needed, add additional water until batter consistency is reached. 
  4. In a frying pan over medium heat, warm oil. Dip eggplants in batter one by one and place into pan. Fry, flipping once, until golden brown. Remove from pan.
  5. To pan, add onion and tomato and cook for three minutes. Plate eggplants and serve warm topped with cooked onion and tomato.

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