2 tbsp cooking oil
1 piece onion, sliced
1 piece tomato, chopped
2 eggs, lightly beaten (replace with egg vegan substitute)
1 tbsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)
Salt to taste Ground black pepper to taste
Grill aubergine until soft. Peel skin and chop. Set aside.
While waiting for the aubergine, in a bowl slightly beat the eggs (vegan substitute if using) and add the Garlic Chilli Paste. Set aside.
Heat up oil in a pan.
Fry the onions until fragrant.
Add the chopped tomatoes
Add the chopped grilled aubergine.
Add the egg mixture and mix constantly so the mixture does not stick to the pan
Add salt and pepper to taste.
A heritage vegetarian dish that hails from the Ilocos region that is similar to tortang talong. Make it vegan by substituting the egg with any vegan egg substitute (silken tofu or egg substitute powder).