This crispy breading is traditionally dipped in an egg batter, but this recipe from Chef Reina Montenegro at vegan Filipino restaurant Chef Reina in the San Francisco Bay Area uses black salt to add a subtle yolk (egg-free) flavor to the eggplant dish.
What you need:
6 Japanese eggplants
1 cup of chickpea flour
1 teaspoon of baking powder
â cup of flour
1 teaspoon of black salt
1 to 1Â½ cups of water, as needed
1 tomato, diced
1 small red onion, diced
2 tablespoons of olive oil
What you are doing:
- Preheat the oven to 350 degrees. Prick the eggplant a few times with a fork. Place on a baking sheet and bake for 30 minutes or until tender. Take out of the oven.
- Transfer to a bowl, cover tightly with a lid and let cool. After cooling, peel off the skin. Press into the eggplant with a fork until it is flat.
- In a large bowl, mix the chickpea flour, baking powder, flour, black salt, and 1 cup of water. If necessary, add additional water until the consistency of the batter is reached.
- In a pan over medium heat, warm oil. Dip the aubergines one at a time in the batter and add to the pan. Roast, turn once, until golden brown. Take out of the pan.
- Add onion and tomato to fry and cook for three minutes. Arrange the aubergines and serve warm with cooked onions and tomatoes.
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