Malunggay Recipe Soup

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 Malunggay Recipe Soup?

Malunggay Recipe Soup 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!

What is Malunggay?

Malunggay, known as Moringa in English, is a type of plant. It's also called the "drumstick tree" or "horseradish tree." The leaves, seeds, and pods of this tree are very nutritious and are often used in cooking and traditional medicine.

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

Top Tip

• Do not let the coconut sauce or gata come to a rolling boil lest it curdles and separates.

Substitutions

Eggplants:

• Zucchini: For a similar texture and mild flavor.
• Bell Peppers: For a different flavor and texture.
• Mushrooms: For a hearty and earthy flavor.

Diced Firm Tofu:

• Tempeh: For a nutty flavor and firmer texture.
• Chickpeas: For a different texture and added protein.
• Seitan: For a chewy, meat-like texture.

Coconut Milk:

• Almond Milk: For a lighter, nutty flavor.
• Soy Milk: For a neutral flavor and creamy texture.
• Oat Milk: For a creamy and slightly sweet flavor.

Minced Onions:

• Shallots: For a milder and sweeter flavor.
• Leeks: For a delicate and slightly sweet flavor.
• Green Onions: For a fresh and mild onion flavor.

Red Bell Pepper, Finely Chopped:

• Yellow or Orange Bell Pepper: For similar sweetness and color.
• Poblano Pepper: For a different but mild flavor.
• Cherry Tomatoes: For a sweet and slightly tangy flavor.

Malunggay Leaves:

• Spinach: For a similar texture and mild flavor.
• Kale: For a heartier texture and slightly bitter flavor.
• Swiss Chard: For a similar texture and mild flavor.

Salt:

• Sea Salt: For a slightly different mineral content.
• Kosher Salt: For a different texture.
• Tamari or Soy Sauce: For added umami flavor.

Ground Black Pepper:

• White Pepper: For a milder, less pungent flavor.
• Crushed Red Pepper Flakes: For added heat.
• Paprika: For a different flavor and mild heat.

Variations

Spicy Eggplant and Tofu in Coconut Milk

• Ingredients: Add diced chili peppers or a teaspoon of red pepper flakes.
• Flavors: Increase the heat by using spicy coconut milk or adding a dash of hot sauce.

Thai-Inspired Eggplant and Tofu in Coconut Milk

• Ingredients: Add 1-2 tablespoons of Thai red or green curry paste.
• Flavors: Include lemongrass, kaffir lime leaves, and fresh basil for authentic Thai flavors.

Indian-Inspired Eggplant and Tofu in Coconut Milk

• Ingredients: Add 1-2 teaspoons of curry powder or garam masala.
• Flavors: Incorporate cumin, coriander, and turmeric for a rich, aromatic dish.

Storage

• Store eggplant and tofu in coconut milk in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.

Ingredients

Listed below are all the ingredients you will need:

• eggplant
• coconut milk
• extra firm tofu
• onion
• red bell pepper
• malunggay leaves
• salt
• ground black pepper

Instructions

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, stir together the 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 on low heat 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