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
Keyword: eggplant salad, ensaladang talong, ginataan, healthy recipe
Servings: 3 people
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