Poqui Poqui made of roasted eggplant, tomatoes, and eggs. Healthy, filling, and delicious, it’s a meatless breakfast or dinner meal the whole family will love.
Although my hometown, Tarlac, is known to be a melting pot of dialects and cuisine, I’ve never heard, much less tried, poqui poqui until a former co-worker of mine brought it for lunch one day. I took one sample bite from the small Tupperware she offered everyone in the breakroom, and I was hooked!
What is Poqui Poqui
Poqui poqui is a vegetable dish made of eggplants sauteed in onions, garlic, and tomatoes, and finished off with beaten eggs. It originated from the Ilocos region where it’s commonly served for breakfast with steamed rice or as a side dish to grilled fish or fried meat for lunch.
I admit it’s not the most appealing to look at, but boy is it delicious! With simple ingredients and quick prep, you’ll be surprised how the aroma and flavor of roasted eggplants come together beautifully with the juicy tomatoes and fluffy eggs!
Tips on How to Make Poqui Poqui
- Although the grill or gas stove provides a quicker way to roast eggplants, you can also roast them in the oven with less tending. Arrange the eggplants on a foil-lined baking sheet in a single layer, lightly brush with oil, and pierce a few times with a fork. Roast in 400 F oven for about 10 to 15 minutes or until softened.
- Whisk the eggs very well to aerate and add volume to the eggs, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated together.
- Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.
- I use salt to season the dish, but you can also use fish sauce or bagoong isda.
Give this roasted eggplant dish a try. Not only is it delicious and filling, but it’s also healthy and budget-friendly! Want more eggplant recipes? Try this eggplant and tomato torta!
Poqui Poqui
Ingredients
- 2 large eggplants
- 2 tablespoons oil
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic
- 2 large Roma tomatoes, chopped
- 4 eggs, beaten
- salt and pepper to taste
Instructions
- Over hot coals or gas stove, grill eggplants until skins are charred. Remove from heat and under running water, peel skin and rinse well. Coarsely chop flesh.
- In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add tomatoes and continue to cook, mashing with the back of the spoon, until softened.
- Add eggplant. Season with salt and pepper to taste.
- Add beaten eggs, stirring to combine, and continue to cook until eggs are just set. Serve hot.
Video
Notes
- Although the grill or gas stove provides a quicker way to roast eggplants, you can also roast them in the oven. Arrange the eggplants on a foil-lined baking sheet in a single layer, lightly brush with oil, and pierce a few times with a fork. Roast in 400 F oven for about 10 to 15 minutes or until softened.
- Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.
- In place of salt, you can season the dish with fish sauce or bagoong isda.
Nutrition
Thanks for the tip on how to roast eggplants using the oven! I love your blog because aside from the recipes, I also learn useful tips.
Suzanne, you just made my day. I am happy to hear you’re enjoying the recipes and find the cooking tips useful. I really appreciate your support of Kawaling Pinoy. 🙂
IBooks po it will be published online po.
Hi po! I would like to ask for your permission to use your recipe for my school project .I will make sure to credit you. Thanks you po! 🙂
Ano pong classic school project?
It will be an iBook po so we will be uploading it online po !
Ang galing mo naman, dalawa pa po mo 🙂
Baka maging popo ka niyan. 😀
thank you and god bless.
🙂