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The perfect combination of sweet and savory, ginataang talong is a prime example of Filipino comfort food. Over a nice plate of warm rice, the rich, creamy, and spicy flavors mingle together with the many textures of the varying ingredients. Ginataang talong is the best thing to unwind with, after a long day.
Filipinos love cooking in coconut milk; it’s a classic! Whether we have ginataang kalabasa, ginataang isda, or ginataang manok at our dining table, we are sure to love it. Cooking with coconut milk strikes the optimal balance between hearty and decadent. The addition of peppers, both Serrano and Thai chili that we’re using in this ginataang talong recipe, give it that added spice, too! If you aren’t a fan of spicy food you can opt not to add these in. However, I believe that this element of spiciness is truly part of what makes this dish excellent.
We commonly find talong, or eggplants, in Filipino soups and stews. But it isn’t just within our country that eggplant is so commonly used. With its vast repertoire and versatility in the kitchen, eggplant has traveled near and far! Its complicated history and origins have paved the way for its popularity. There are so many ways to cook it –– and in so many cuisines, too. Most of the time eggplant doesn’t necessarily serve as the star of the dish, more familiar with boosting the flavors of a recipe’s main protein. But in this recipe eggplant is front and center –– the way it truly deserves to be!
Here are some other recipes wherein talong is the star of the show.
Of course it’d be borderline blasphemous not to include the ever classic tortang talong. This recipe brings back memories of childhood and warmth, and is definitely a favorite amongst children. The trademark of a great tortang talong is serving it with the stem of the eggplant still attached. It’s so easy to make, too –– perfect for beginners! I love to have this with rice and banana ketchup on the side. If you like pork giniling, you may also enjoy this version of tortang talong with ground pork!
Opting for a healthier route? I recommend this eggplant salad, or as we Filipinos know it, ensaladang talong. This is the perfect side dish for grilled meats like liempo or grilled pusit. This is an incredibly quick salad to make –– it’ll only take you 10 minutes! The combination of fresh ingredients make it such a refreshing break from the heartiness of your meat dishes.
Crunchy and crispy, the mild taste of eggplant pairs so well with bagoong’s own striking flavor. I personally love this fried talong because it’s so simple to make and yet already so filling. If you’re looking for a quick eggplant dish to make that doesn’t require all that many ingredients, this one may be it for you.
With all the ways to enjoy eggplant, you really will never run out of options!
How to Cook Ginataang Talong
Before cooking, make sure to ready all the ingredients you’ll need. Slice your two pieces of eggplant along with garlic and onion.
To begin cooking, heat three tablespoons of oil up in a pan. Toss in your chopped garlic and onions and sauté them until your onions soften.
The next step is to add in the gata! Pour in two cups of water in a bowl and add Knorr Ginataang Gulay Recipe Mix. Stir until blended. Pour the gata into the pan, cover it, waiting until it’s brought to a boil. Add the eggplants.
Stir your ingredients and incorporate them well. Continue cooking your ginataang talong over medium heat, until your eggplant has softened to a consistency you prefer. Add air fried tofu afterwards and cook it for 3 minutes. Add malunggay leaves last. Continue cooking for 2 minutes before seasoning your dish with ground black pepper, as needed.
Once you’ve incorporated all your ingredients well, transfer your ginataang talong to a serving bowl –– and there you have it! Share and enjoy it with your family, and let us know what you think of this recipe
- 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!