Directions
- 1Cut a slit on the side of each eggplant.
- 2Grill the eggplants to char the skin.
- 3Allow to cool.
- 4Remove the charred skin of the eggplants.
- 5Finely chop 1/2 pc carrot and 1 small bell pepper.
- 6In a blender, combine 100g firm tofu, 1/2 cup soy milk, 2 tbsp nutritional yeast, and 2 tbsp flour. Blend until smooth.
- 7In a bowl, mix the blended mixture, black salt, and black pepper. Whisk until well combined.
- 8Press the eggplant and coat with the mixture.
- 9Pan-fry the eggplant, adding the chopped carrots and bell pepper on top. Add more of the mixture if needed.
- 10Serve with rice and ketchup. Garnish with chopped spring onion.
Ingredients
- 4 pcs eggplant
- 0.5 pc carrot
- 1 small bell pepper
- 100 g firm tofu
- 0.5 cup soy milk
- 2 tbsp nutritional yeast
- 2 tbsp flour
- 1 sprinkle black salt
- 2 tbsp olive oil
- 1 salt
- 1 pepper
- 1 spring onion
Equipment
knifegrillblenderfrying panspatula
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