Name: Plant-based Meat Tortang Talong
Yield: 10
Ingredients: 2000.0g Eggplant; 4.0pc Egg; 5.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 40.0ml Knorr Liquid Seasoning 3.8L; 60.0g Knorr Oyster Flavoured Sauce 3.6kg; 2.0g Pepper; 100.0ml Oil; 500.0g The Vegetarian Butcher No Mince 1x2kg; 25.0g Garlic; 80.0g Onion; 100.0g Tomatoes; 200.0g Potatoes; 50.0g Garlic, puree; 200.0g Banana Ketchup; 10.0g Spring Onions; 10.0g Garlic, crispy silvers

Brighten up your day with a healthier version of the Filipinos' favorite eggplant omelette, now stuffed with perfectly seasoned The Vegetarian Butcher NoMince. Enjoy this with banana ketchup and some hot steamed rice if you'd prefer.

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Preparation

Tortang Talong
10 minutes
1. Char the skin of the eggplants and cover with cling film and cool down.
2. Peel the skin of the charred eggplants and marinate with Knorr Liquid Seasoning.
3. Whip the eggs and add the Knorr Aromat Seasoning Powder.
4. Dip the Eggplants in the egg mixture and gently mash, but still retaining its shape.
5. Heat up a teflon pan and add a little oil.
6. Pan fry the eggplant and add a generous amount of the (No meat) stuffing.
7. Flip the omelette and conitue cooking until crispy.
8. Garnish with banana ketchup, garlic puree, spring onions and crispy garlic slivers.
Plant-Based Minced stuffing
15 minutes
1. Heat up a pan and add a little oil.
2. Sweat the onions until translucent and add the minced garlic.
3. Add the tomatoes and cook until dry.
4. Add the The Vegetarian Butcher NoMince and Potatoes and water then lower the heat and cover the pan.
5. Add the Knorr Oyster Sauce and season with pepper.
6. Cook over low heat until the potatoes are soft.
7. Cool down and add the beaten egg.
8. Stir to combine.
Garnish

Plant-based Meat Tortang Talong

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Ingredients

Tortang Talong

Plant-Based Minced stuffing

Garnish