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Ginataang Talong with Malunggay and Tofu

Eggplants cooked in coconut milk with tofu as a source of protein and moringa leaves for extra nutrition. This is a healthy eggplant recipe indeed.
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: Filipino
Keyword: eggplant salad, ensaladang talong, ginataan, healthy recipe
Servings: 3 people
Calories: 294kcal
Author: Vanjo Merano


  • 2 pieces eggplants sliced
  • 40 grams Knorr Ginataang Gulay Recipe Mix
  • 8 ounces extra firm tofu air fried for 10 minutes
  • 1 cup malunggay leaves
  • 2 cups water
  • 1 piece onion chopped
  • 4 cloves garlic chopped
  • 3 tablespoons cooking oil
  • Ground black pepper to taste
  • Salt to taste


  • Heat oil in a pan. Saute garlic and onion until the later softens.
  • Prepare the coconut milk by combining water and Knorr Ginataang Gulay Recipe Mix. Stir until the mixture gets well blended.
  • Pour coconut milk into the pan. Cover and let it boil.
  • Add eggplant. Cover the pan and cook for 8 minutes.
  • Add air fried tofu. Stir and cook for 3 minutes.
  • Add malunggay leaves. Stir and continue cooking for 1 minute.
  • Season with ground black pepper and salt as needed.
  • Serve. Share and enjoy!


Calories: 294kcal | Carbohydrates: 25g | Protein: 13g | Fat: 17g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 61mg | Potassium: 560mg | Fiber: 6g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 178mg | Calcium: 604mg | Iron: 7mg