Ginataang Gulay Recipe

Preheat oven to 425°F.

Toss squash with 1 tablespoon oil. Season with pinches of salt and pepper. Spread on a baking sheet and roast for 30 minutes or until golden brown. Set aside.

Prick eggplants all over with a fork. Grill over coal or directly on the flames of a gas stove, turning occasionally, until skin turns black. Set aside and let cool. Peel and cut into 1-inch cubes.

Heat remaining oil in a pot over medium heat. Sauté onions with pinches of salt and pepper until onions are translucent, about 5 minutes. Add half the garlic, ginger, chilies; season with salt and pepper. Cook for 3 to 4 minutes.

Add beans and ¼ cup water, scraping the bottom of the pot. Cover and cook for about 3 minutes or until beans turn vibrant green.

Add eggplant, squash, coconut milk, and ¼ to ½ cup water. Bring to a simmer and season with salt and pepper. Stir in the rest of the garlic. Serve immediately.