This battered, crispy fritter historically is dipped in an egg batter, however this recipe from Chef Reina Montenegro, of the San Francisco Bay Space’s all-vegan Filipinx eatery Chef Reina, makes use of black salt to offer the eggplant dish a subtly eggy (egg-free) taste.
What you want:
6 Japanese eggplants
1 cup chickpea flour
1 teaspoon baking powder
⅓ cup flour
1 teaspoon black salt
1 to 1½ cups water, as wanted
1 tomato, diced
1 small crimson onion, diced
2 tablespoons olive oil
What you do:
- Preheat oven to 350 levels. Pierce eggplants a pair occasions with a fork. Place on a baking sheet and bake for half-hour or till tender. Take away from oven.
- Switch to a bowl and canopy tightly with a lid and let cool. As soon as cooled, peel pores and skin off. Utilizing a fork, press into eggplant till flat.
- In a big bowl, combine chickpea flour, baking powder, flour, black salt, and 1 cup of water. If wanted, add further water till batter consistency is reached.
- In a frying pan over medium warmth, heat oil. Dip eggplants in batter one after the other and place into pan. Fry, flipping as soon as, till golden brown. Take away from pan.
- To pan, add onion and tomato and cook dinner for 3 minutes. Plate eggplants and serve heat topped with cooked onion and tomato.