My husband came home one day and told me he had eaten a dish with a naughty-sounding name -Poqui-poqui (which sounds like the intimate part of a woman in Tagalog), and that he’s gonna bring us to that restaurant so we could try it too as well as the other delicious food there.
As it turned out, Poqui-poqui (I like to say it with a rolling o sound so I won’t feel embarrassed), is a dish from Ilocos region in the Philippines. It is basically grilled eggplant sauteed with garlic, onion and tomatoes then beaten eggs is poured at the end and it’s cook until the eggs are done. It’s like scrambled egg with grilled eggplant or a deconstructed grilled eggplant omelette or frittata. It’s very yummy.
It is easy enough to replicate at home. The tricky part is peeling the grilled eggplant-I hate it but I don’t want to eat charred eggplant skin (lol). I tried steaming the eggplant but grilled tastes better.
I like to serve it for weekend breakfast or brunch alongside crispy dried fish or longganisa or tocino or Spam with garlic fried rice and coffee. Now, that is a hearty meal, makes me hungry just writing about it.
- 3-4 medium eggplant, grilled with skin on
- 2 cloves garlic, minced
- 1 large red onion, diced
- 3-4 medium tomatoes, diced
- 4 medium eggs, beaten and seasoned with some salt and pepper
- olive oil
- Grill eggplant on stovetop. Let cool and gently peel charred skin, then chopped eggplant into small pieces
- In a pan, heat a tablespoon of olive oil, when oil is hot enough, add minced garlic, cook until lightly browned then add diced onion, then the tomatoes.
- Cook until tomatoes are soft and mushy then add grilled eggplant, season with salt and pepper then pour in the beaten eggs.
- Keep stirring and gently scrape bottom of pan to turn the mixture until eggs are cooked. It's done! Transfer to a serving dish and serve with a smile. 🙂
Happy Cooking! 🙂 God Bless!