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!
Servings: 4
Calories: 254kcal
Ingredients
- 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
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.
- Serve immediately with steamed rice.
Nutrition
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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