Poqui Poqui

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!

This vegetable dish popular in the Ilocos region 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!

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. 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.

Give this roasted eggplant dish a try. Not only is it delicious and filling, but it’s also healthy and budget-friendly!

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4 from 4 votes

Poqui Poqui

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.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Entree

Cuisine: Filipino

Keyword: poqui-poqui

Servings: 4 Servings

Calories: 206kcal

Author: Lalaine Manalo

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

US Customary - Metric

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 aromatic. 
• 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

Nutrition

Serving: 391g | Calories: 206kcal | Carbohydrates: 19.6g | Protein: 8.9g | Fat: 11.8g | Saturated Fat: 2.3g | Cholesterol: 164mg | Sodium: 362mg | Potassium: 832mg | Fiber: 9.6g | Sugar: 10.4g | Vitamin A: 19% | Vitamin C: 32% | Calcium: 6% | Iron: 9%

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