The perfect combination of sweet and savory, ginataang talong is a prime example of Filipino comfort food. On a beautiful plate of warm rice, rich, creamy and spicy flavors blend together with the many textures of various ingredients.


Filipinos love cooking with coconut milk; it’s a classic! Whether it’s ginataang kalabasa, ginataang isda or ginataang manok on our dining table, we’re sure to love it. Cooking with coconut milk strikes the perfect balance between fullness and decadence. The addition of peppers, both serrano and thai chili, which we use in this ginataang talong recipe, also gives it that extra kick! If you don’t like spicy food, you can leave it out. However, I believe that this element of spiciness is indeed part of what makes this dish excellent.

We usually find talong or eggplant in Philippine soups and stews. But not only in our country eggplants are so widely used. With their vast repertoire and versatility in the kitchen, eggplant has traveled near and far! Its complex history and origins paved the way for its popularity. There are so many ways to cook it, and so many cuisines too. Most of the time, eggplant doesn’t necessarily serve as the star of the dish, it’s more of a familiar flavor booster for the recipe’s main protein. But in this recipe, the eggplants are front and center – just as they deserve!

Here are some more recipes where claws are the star of the show.

Of course, it would be almost blasphemy not to include the classic tortang claw. This recipe brings back memories of childhood and warmth and is definitely a favorite among kids. The hallmark of a large tortang is that it is served with an eggplant stalk attached. It’s so easy to make, perfect for beginners! I love eating it with rice and banana ketchup on the side. If you like pork giniling, you might also like this version of minced pork tortang.

Taking a healthier route? I recommend this eggplant salad, or as we Filipinos know it, ensaladang talong. It is the perfect accompaniment to grilled meats such as llempo or grilled pusit. The salad is prepared very quickly – it will take you only 10 minutes! The combination of fresh ingredients makes it such a refreshing break from hearty meat dishes.


Crunchy and crunchy, the mild taste of eggplant pairs so well with the bright flavor of bagoung. I personally love this fried talong because it’s so easy to make yet so satisfying already. If you’re looking for a quick eggplant dish that doesn’t require as many ingredients, this might be for you.

The next step is to add to gata! Pour two cups of water into a bowl and add the Knorr Ginataang Gulay recipe mix. Stir until combined. Pour the gata into a saucepan, cover with a lid and wait until it boils. Add eggplant.

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