Have a creamy, healthy, and savory family lunch or dinner with this easy Grilled Ginataang Talong with Malunggay recipe! This is definitely one of the super easy eggplant recipes that you can make. Give this a try!
Love Malunggay? Try my Delicious Laswa, Easy Ginataang Kalabasa, or my Easy Tinola!
What is Grilled Ginataang Talong with Malunggay?
Grilled Ginataang Talong with Malunggay is a favorite Filipino vegetable soup with a delicious combination of grilled eggplants, coconut milk, tofu, moringa leaves, and spices seasoned with salt and pepper.
It is a great recipe for a healthy and hearty lunch or dinner with loved ones. This Filipino dish is sweet and savory comfort food that is so simple to make. This is another easy eggplant recipe aside from Filipinos’ favorite breakfast or brunch tortang talong.
Serve this grilled ginataang talong with steamed rice and enjoy the rich, creamy, and spicy flavors mingling together with the many textures of the different ingredients. This is easy side dish recipe is definitely worth the try. Enjoy cooking!
Health Benefits of Eggplant (Talong):
- Provides good nutrients
- Rich in antioxidants
- Reduces the risk of heart disease
- Promotes blood sugar control
- Helps with weight loss
- Aids in cancer treatment
Tips and Procedures:
- If you love spicy foods, feel free to use chili peppers in this recipe and adjust the level of spiciness.
- Stir the ingredients well and cook over medium heat, until your eggplant has softened to your preferred consistency.
- Do not let the coconut sauce or gata come to a rolling boil lest it curdles and separates.
- You may use canned or fresh coconut milk and air-fried tofu in this recipe.
- Feel free to fry or roast the eggplants in the oven if grilling is not possible.
- You may add garlic, ginger, a little water, and other fresh vegetable leaves like spinach or bok choy to this dish.
- For non-vegans: You may use fish, chicken, or any meat of your choice for the protein.
- Storage: Place the leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat: Cook over low heat or microwave in a few minutes or until completely warmed through.
How to Make Grilled Ginataang Talong with Malunggay:
Listed below are all the ingredients you will need:
- coconut milk
- firm tofu
- red bell pepper
- malunggay leaves
- ground black pepper
Grill the eggplants until charred for about 5 minutes, then carefully peel off the skin of the grilled eggplant:
Chop the eggplant into bite-sized pieces and set them aside:
In a pot, over medium-high heat, combine coconut milk, tofu, onions, red bell pepper and bring it to a boil, then reduce to simmer for 3 minutes:
Add in the malunggay leaves and continue simmering for another 2 minutes. Season with salt and ground black pepper to taste:
Serve immediately with warm rice and enjoy it with your family!
Frequently Asked Questions:
In this recipe, it is best to peel the eggplant after grilling so that the charred skin will not be included since it is unhealthy to consume.
No, it’s not necessary to soak it before you grill it.
No, salting it first has no effect.
Grilled Ginataang Talong with Malunggay
- 3 pieces eggplants
- 1 cup diced firm tofu
- 1 ½ cups coconut milk
- ¼ cup minced onions
- ¼ cup red bell pepper finely chopped
- ½ cup malunggay leaves
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Grill the eggplants until charred for about 5 minutes, then carefully peel off the skin of the grilled eggplant.
- Chop the eggplant into bite-sized pieces and set them aside.
- In a pot, over medium-high heat, combine tofu, coconut milk, onions, red bell pepper, salt, pepper and bring it to a boil, then reduce to simmer for 3 minutes.
- Add in the malunggay leaves and continue simmering for another 2 minutes.
- Season with salt and ground black pepper to taste.
- Serve immediately with steamed rice.
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