Poqui-Poqui

Poqui-poqui is a popular Ilocano dish made from the flesh of the grilled eggplants, traditionally sauteed in garlic, onion, tomato and black pepper, and combined with lightly beaten eggs. Basically, it is similar to the fritata because of the addition of egg. Poqui-poqui is loosed and squishy, and has a mushy texture, in contrast to its Italian counterpart which is rather firm and omelette-flat.

How to Make Poqui-Poqui

Ingredients

4-6 pcs. long eggplant 

½ lb. ground beef or pork (optional) 

3 cloves garlic, minced 

1 small onion, chopped 

3 small tomatoes, chopped 

1-inch turmeric, grated 

½ tsp. yellow curry powder 

½ tsp. paprika powder 

½ tsp. cayenne powder 

½ tsp. ground black pepper 

½ tbsp. patis (fish sauce) 

½ tsp. salt 

3-4 eggs, lightly beaten 

1 pc. small tomato for garnish (optional) 

2 tbsps. vegetable oil 

Directions

Boil or grill the eggplants until the skin is brown or charred and soft enough to peel. Allow to cool. 

Remove the skin and coarsely chop the flesh of the eggplants. Further shred the vegetable fibers using a fork. Set aside. 

In a saucepan, heat the cooking oil. Sauté the garlic, onion and tomatoes until very fragrant. 

If adding some meat, toss them in at this point. Cook until the color turns light brown. 

Add the eggplant and turmeric. Mix well until well blended. 

Season with curry, paprika, cayenne, black pepper, salt and patis. Mix thoroughly until all the ingredients are incorporated well. 

Create a hole in the middle of eggplant mixture and gradually pour in the eggs. Stir gradually until the egg is cooked but the eggplant is still mushy. 

Remove from heat and garnish with sliced tomato. Serve with bread or steamed rice.