A rich and creamy Filipino soup recipe that is loaded with grilled eggplants, coconut milk, moringa leaves and tofu. It's a great recipe for a savory, healthy and heartwarming lunch or dinner with the whole family!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish, Soup
Cuisine: Filipino
Servings: 4
Calories: 254kcal
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Ingredients
3pieceseggplants
1cupdiced firm tofu
1 ½cupscoconut milk
¼cupminced onions
¼cupred bell pepperfinely chopped
½cupmalunggay leaves
¼teaspoonsalt
¼teaspoonground 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, 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.