📝 About This Recipe
Hailing from the Ilocos region of the northern Philippines, Poqui Poqui is a soul-warming vegetable dish that celebrates the magic of open-flame cooking. It transforms humble roasted eggplants into a silky, smoky masterpiece sautéed with sweet tomatoes and creamy scrambled eggs. This dish is a testament to Ilocano culinary ingenuity, offering a comforting balance of savory, sweet, and smoky notes that make it a beloved staple for breakfast or lunch.
🥗 Ingredients
The Roasted Base
- 4-5 large Chinese Eggplants (long, purple variety; firm and shiny)
The Aromatics and Sauté
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 5-6 cloves Garlic (peeled and finely minced)
- 1 medium Red Onion (thinly sliced)
- 3-4 large Roma Tomatoes (very ripe, chopped into small cubes)
- 1-2 tablespoons Fish Sauce (Patis) (adjust to taste for umami depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Salt (to taste)
The Egg Mixture
- 4 large Eggs (at room temperature)
- 1 tablespoon Water or Milk (optional, for extra fluffiness)
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
👨🍳 Instructions
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1
Prick the eggplants a few times with a fork to prevent them from bursting during roasting.
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2
Roast the eggplants directly over a gas stove flame or charcoal grill. Use tongs to turn them frequently until the skin is charred/blackened and the flesh feels very soft. This should take about 8-12 minutes.
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3
Once roasted, place the eggplants in a bowl and cover with plastic wrap or a lid for 5 minutes. The steam will make the skins much easier to peel.
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4
Carefully peel off the charred skin. Do not rinse the eggplant under water, as this washes away the precious smoky flavor. A few small bits of char remaining are perfectly fine.
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5
Remove the stems and roughly mash the eggplant flesh using a fork. You want a chunky, pulpy consistency rather than a smooth purée.
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6
In a small bowl, crack the eggs, add the optional tablespoon of water/milk, and whisk lightly until combined.
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7
Heat the cooking oil in a large skillet or wok over medium heat. Add the minced garlic and sauté until golden brown and fragrant.
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8
Add the sliced onions and cook until translucent and softened, about 2-3 minutes.
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9
Stir in the chopped tomatoes. Cook them for 5-7 minutes, mashing them slightly with your spatula until they release their juices and create a thick, jammy base.
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10
Add the mashed eggplant to the skillet. Season with fish sauce and black pepper. Stir well to incorporate the aromatics and cook for another 3 minutes.
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11
Lower the heat. Pour the whisked eggs over the eggplant mixture. Let the eggs sit undisturbed for 30 seconds to begin setting.
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12
Gently fold the eggs into the eggplant. You want large, soft curds of egg rather than a dry scramble. Cook just until the eggs are set but still moist.
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13
Taste and adjust seasoning with more salt or fish sauce if needed. Remove from heat immediately to prevent overcooking the eggs.
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14
Transfer to a serving platter and garnish generously with sliced green onions.
💡 Chef's Tips
The secret to authentic Poqui Poqui is the smoky flavor; if you don't have a gas stove, you can broil them in the oven, though you'll lose some smokiness. Use the ripest tomatoes you can find—their natural sweetness balances the savory fish sauce perfectly. Avoid over-mashing the eggplant; having some texture makes the dish more interesting to eat. If you are sensitive to fish sauce, you can substitute it with sea salt or a splash of light soy sauce, though the flavor profile will change slightly. Never rinse the peeled eggplants under a tap, as it dilutes the concentrated smoky oils developed during roasting.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steamed white jasmine rice or garlic fried rice (sinangag). Pair with crispy fried fish or 'Bagnet' (Ilocano crispy pork belly) for a complete regional feast. It works beautifully as a side dish for grilled meats like chicken inasal or pork skewers. For breakfast, enjoy it with a side of salted duck eggs and fresh sliced mangoes. A cold glass of calamansi juice or iced tea provides a refreshing contrast to the smoky flavors.