Dinner featuring vegetables from BC Greenhouse Growers, an association of the Greenhouses around BC that grow everything from herbs to strawberries and veggies.
I was challenged by fellow foodies, bloggers, and home cooks:
Diana of @foodologyca and Joyce of @vanfoodies to Explore the BC Greenhouse Growers box and create a vegan recipe to share
This is a vegan take on the traditional Filipino Eggplant Omelet: Tortang Talong.
- Wash and dry whole eggplant.
- Blister eggplant over heat. We found it easiest to skewer and rotate over an open flame. In this case a propane tank and BBQ skewers
- Blister until flesh pops and the skin cracks to expose the eggplant’s flesh underneath
- Peel and remove charred skin
- Take fork and mash eggplant. Ensure flesh stays on stem.
- Dip mashed eggplant into any brand of liquid egg substitute. Coat and cook in pan until egg mixture solidifies. Repeat coating and cooking for as thick or as thin of a battered coating as desired.
- Optional: add additional toppings for a more modern take. We liked and used plant based meat substitues like lionsmane mushroom crumble
- Allow to cool and plate before serving.
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