Transform humble aubergine into restaurant-quality perfection with this vegan salt and pepper aubergine recipe. Inspired by Filipino Tortang Talong, our cornflour dredge creates an irresistibly crispy coating that's completely plant-based.Roasted until silky-soft, then crisped to golden perfection in aromatic chilli oil with a creamy tahini-lime sauce. Perfect as a vegetarian starter or family-style sharing dish, easily made gluten free using tamari instead of soy sauce.
Inspired by Filipino Tortang Talong, but using a cornflour instead of egg makes this vegan and a little crispy. Everything crispy is better with a salt and white pepper spice mix.
Roasted until soft, dredged in cornflour and white pepper, and crisped up in chilli oil. It’s smoky, salty, crispy on the outside, melty in the middle — and the tahini-lime sauce underneath pulls it all together. Eat it for lunch, have it as a starter for a dinner party, or as a shared dish served family style.
The recipe
Transform humble aubergine into restaurant-quality perfection with this vegan salt and pepper aubergine recipe. Inspired by Filipino Tortang Talong, our cornflour dredge creates an irresistibly crispy coating that's c...
