Poqui-poqui
From the Philippine northern region of Ilocos comes this eggplant and egg dish redolent of the bold flavors and aromas of locally grown shallots and garlic, and the rich umami taste of fish sauce.
Servings 4 people
Ingredients
- 4 to 5 Asian eggplants roasted
- 3 tablespoons cooking oil
- 4 shallots peeled and thinly sliced
- 2 heaping tablespoons crushed garlic
- 2 to 3 plump tomatoes halved and sliced
- 2 tablespoons fish sauce you may need more
- ½ teaspoon pepper to taste
- 3 large eggs lightly beaten
Instructions
- Open up the eggplants and scrape off the flesh. Discard the skins.
- Roughly chop the eggplant flesh and set aside.
- Heat the cooking oil in a wok or frying pan.
- Saute the shallots over medium-low heat until softened.
- Add the garlic and tomatoes, drizzle in the fish sauce and sprinkle in the pepper.
- Continue sauteeing for about a minute or just until the tomato slices are starting to soften.
- Dump in the chopped eggplant flesh. Cook, stirring occasionally, until the mixture is quite dry.
- Pour the beaten eggs over the eggplants in a circular motion and leave without disturbing for half a minute.
- Stir the eggs into the eggplants slowly until evenly distributed and cooked through.
- Taste your poqui-poqui. Add more fish sauce, or pepper, or both to get the flavor balance that pleases your taste buds.
