This Poqui-Poqui recipe is a delicious Ilocano dish that combines the sweet and smoky flavors of grilled eggplants, onions, and tomatoes. It’s quick, tasty, and gives you a taste of rich history in just 16 minutes!
What is Poqui Poqui?
This is a typical Ilocano meatless breakfast or dinner meal that consists of grilled, peeled, mashed, and cooked eggplants together with tomatoes, onions, garlic, and egg.
The dish’s name origin can be traced back to the 1980s, according to Chita Sanculi of Divine Word College in Ilocos Sur.
Many Filipinos moved to Hawaii at that time in order to produce pineapples. In Hawaii, the word “poki” implies “to cut up” or “mash.” It’s also how the name of the well-known poke bowl came about!
Health Benefits of Eggplant:
- Rich in antioxidants
- Supports heart health
- Aids digestion
- Low in calories
- Contains vitamins and minerals
Tips and Procedures:
- Eggplant Alternatives: If you’re out of eggplant, zucchini or bell peppers can be excellent substitutes, providing a similar texture and flavor profile.
- Oil Options: While olive oil adds a distinct taste, you can experiment with avocado oil or even coconut oil for a unique twist.
- Spice Variations: Customize the dish by playing with different spices. Try cumin, paprika, or a hint of garlic powder for added depth.
- In the Fridge: Store any leftover poqui in an airtight container in the refrigerator. It stays fresh for up to 2 days, and reheating is a breeze.
- Freezer-Friendly: Yes, you can freeze poqui! Portion it into freezer-safe containers, and it can last for up to a month. Just thaw and reheat for a quick, satisfying meal.
- Counter Consideration: While the dish can sit on the counter briefly, it’s best to refrigerate promptly to maintain freshness and flavor.
How to Make Poqui Poqui:
Listed below are all the ingredients you will need:
- olive oil
- whole white onions
- chopped tomatoes
- ground white pepper
Firstly, grill the eggplant over gas stove flames until the skins are charred. Once done, remove it from the heat and allow it to cool.
Subsequently, peel off the charred skin from the cooled eggplant, chop or mash the flesh, and transfer it to a bowl:
Next, heat oil in a skillet over medium heat. Consequently, sauté sweet onions, chopped juicy tomatoes, and grilled eggplant for 2 minutes:
Following that, add beaten eggs to the mixture and ensure thorough mixing.
Cook for an additional 4 minutes, or until the eggs are cooked through. Season with salt and ground white pepper:
Thoroughly mix and transfer the delicious concoction to a serving plate.
Finally, serve immediately and enjoy the flavors of Poqui Poqui!
Frequently Asked Questions:
It is thought that the name comes from the Ilocano language, where it means to mix or scramble. This perfectly describes how the dish is made: by mixing different ingredients together.
Peeling the eggplant after grilling is essential for achieving a smoother texture. However, if you enjoy a bit of texture, feel free to leave some of the charred skin on.
Certainly! Follow the recipe up to the sautéing step, then refrigerate. When ready to serve, reheat and add the beaten eggs for a fresh and quick meal.
- 1 large eggplant
- 2 tablespoons olive oil
- ¼ cup sweet onions thinly sliced
- ½ cup chopped tomatoes
- 3 large eggs beaten
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- Grill the eggplant over the gas stove until the skins are charred.
- Remove from the heat and let it cool.
- Once the grilled eggplant has cooled down, peel off the charred skin, chop the eggplant meat, transfer a bowl.
- Add the oil in a heated skillet over medium heat.
- Saute sweet onions, chopped tomatoes, and grilled eggplant for 2 minutes.
- Add in beaten eggs and mix well.
- Cook for another 4 minutes or until the egg is cooked through.
- Season with salt and ground white pepper.
- Mix well and transfer to a serving plate.
- Serve immediately.