Awkward sounding as if my seem, but Poqui-poqui is one of the flavors that tourist MUST taste when they visit Ilocos Norte.
A mixture of different veggie additives like eggplant, tomatoes, onion and egg though sometimes you need to have the eyes to tell if the eggplant is not that bland because it will fail the sweetness of the dish and it should have a lot of onions and tomatoes to accomplish the native dish. But all in all it's a one of kind meatless dish Ilocos Norte has to offer.
- 4 large eggplants (the long Asian variety)
- 4 tbsps. of vegetable cooking oil
- half a garlic (the Ilocos garlic is recommended), minced
- 4 shallots (or two onions), roughly chopped
- 3 to 4 firm, plump and juicy tomatoes, roughly chopped
- 4 eggs, lightly beaten
- salt and pepper, to taste
- Grill the eggplants. You can do this over live coals or simply on a gas-fired stove. Peel off the charred skin and chop the flesh.
- Heat the cooking oil in a pan.
- Saute the garlic, shallots (or onions) and tomatoes until fragrant and slightly softened.
- Add the chopped cooked eggplants. Season with salt and pepper. Stir.
- Pour in the beaten eggs, stirring the eggplant mixture as you pour. Cook, stirring, just until the eggs are set but still wet.
- Turn off the heat and transfer the cooked poqui-poqui to a platter immediately to stop further cooking in the residual heat. Serve at once.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Ingredients: c/o Connie Veneracion of Homecookingrocks.com