Poqui Poqui is a beloved Filipino dish from the Ilocos region, often described as an eggplant hash with eggs and tomatoes. This dish is a perfect blend of smoky, savory, and slightly tangy flavors, making it a comforting and satisfying meal. The process of charring the eggplants gives it a unique smoky taste that pairs beautifully with the sautéed aromatics and eggs. It's a simple yet flavorful dish that is often enjoyed with rice.
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Grill the eggplants over a gas stove flame, charcoal, or bake/air fry until the skin is charred and the flesh is very soft.
Let the eggplants cool slightly. Under running water (optional) or carefully, peel off the charred skin. Coarsely chop the eggplant flesh and set aside.
Heat the oil in a skillet or pan over medium heat. Add the onions and garlic, and cook until softened and fragrant.
Add the chopped tomatoes. Cook, mashing slightly with the back of a spoon, until they soften and break down.
Stir in the chopped eggplant flesh. Season with salt and pepper (and fish sauce or other seasoning, if using). Cook for a few minutes, stirring occasionally.
Pour the beaten eggs over the mixture. Stir to combine, ensuring the eggplant and vegetables are evenly distributed.
Continue to cook, stirring gently, until the eggs are just set but still moist and resemble a loose scramble.
Transfer to a plate and serve hot, often with rice.
Roasting the eggplants until the skin is fully charred gives the dish its signature smoky flavor.
Taste and adjust the salt, pepper, or fish sauce before serving to suit your preference.
Can I use a different type of eggplant?
Asian eggplants are preferred for their tender texture, but other types of eggplants can be used as well. Adjust cooking time as needed.
What can I serve Poqui Poqui with?
Poqui Poqui is traditionally served with rice, but it can also be enjoyed as a side dish or on its own.
Can I make Poqui Poqui without eggs?
Yes, you can omit the eggs for a vegan version. The dish will still be flavorful with the smoky eggplants and sautéed aromatics.
How do I achieve the smoky flavor in Poqui Poqui?
The smoky flavor comes from charring the eggplants. Grill them over an open flame, charcoal, or bake/air fry until the skin is fully charred.
Can I prepare Poqui Poqui ahead of time?
Yes, you can prepare the eggplant and sautéed aromatics ahead of time. Add the eggs and cook just before serving for the best texture.
A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must be celebrated.
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