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.
Servings: 3 people
Calories: 294kcal
Ingredients
- 2 pieces Chinese eggplant 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
Instructions
- 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!
Video
Nutrition
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