Entree: Philippines – Ilocano – Poqui Poqui (Ilocano charred eggplant sauté with tomatoes, onions, garlic, and scrambled eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 medium eggplants, about 1.5 lb (680 g) total
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (approx. 6 oz / 170 g)
- 3 medium tomatoes, chopped (approx. 12 oz / 340 g)
- 6 large eggs, approx. 10 oz (280 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) fish sauce (patis), or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 scallions, thinly sliced (approx. 1 oz / 30 g)
- 1 small long green chili (siling haba), sliced optional
- Salt to taste

Instructions

1. Char eggplants whole over an open flame, grill, or under a broiler, turning until skin is blackened and flesh is soft, about 10–15 minutes. Let cool until you can handle them.
2. Peel off the charred skin, discard stems, and roughly mash the flesh with a fork or chop coarsely; set aside.
3. Beat the eggs lightly with a pinch of salt and a pinch of pepper; set aside.
4. Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté the sliced onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
5. Add chopped tomatoes and sliced chili (if using) and cook until tomatoes break down, about 4 minutes. Stir in the mashed eggplant and cook 2–3 minutes to combine and warm through.
6. Push the vegetable mixture to the side of the pan, add remaining 1 tbsp (15 ml) oil if needed, pour in beaten eggs and gently scramble until just set, then fold the eggs into the eggplant mixture. Season with fish sauce and additional salt or pepper to taste.
7. Stir in sliced scallions, remove from heat, and serve hot with steamed rice.