Poqui Poqui

Poqui Poqui is a vegetable dish made with roasted eggplant, tomatoes, and eggs. A simple dish with basic ingredients and quick prep type, it makes a great meatless breakfast or dinner meal.

Although Tarlac city where I was born and raised is known to be a melting pot of dialects and cuisine, I’ve never heard, much less tried, poqui poqui until an Ilocana co-worker of mine brought it for lunch a few days ago. I took one sample bite from the small Tupperware she offered everyone in the breakroom and I was hooked!

This vegetable dish is definitely not the most appetizing 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.

Here are a few helpful 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 20 to 25 minutes or until softened.
• Make sure to whisk the eggs very well. This is 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.