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healthy and hearty Grilled Ginataang Talong with Malunggay in a wooden bowl
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Grilled Ginataang Talong with Malunggay

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 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish, Soup
Cuisine: Filipino
Servings: 4
Calories: 254kcal


  • 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.


Serving: 1g | Calories: 254kcal | Carbohydrates: 9g | Protein: 9g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 160mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 79mg | Calcium: 227mg | Iron: 4mg
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