Poqui Poqui

Poqui Poqui is a scrambled egg dish made of roasted eggplant, sauteed onions, and tomatoes. It's a healthy and tasty meatless breakfast or dinner meal you'd feel good serving the whole family.

Although my hometown, Tarlac, is known to be a melting pot of dialects and cuisine, I've never heard, much less tried, Poqui Poqui until a former co-worker of mine brought it for lunch one day. I took one sample bite from the small Tupperware she offered everyone in the breakroom, and I was hooked!

I have many favorite ways to enjoy eggplant, such as eggplant and tomato torta and grilled eggplant, tomato, and salted egg salad, but there's definitely a new sheriff in my kitchen. 🙂

What is Poqui Poqui

Poqui poqui is a vegetable dish of eggplants sauteed in onions, garlic, and tomatoes and finished with beaten eggs. It's a popular delicacy from the Ilocos region but can trace its roots to the heavy influx of Filipino workers in Hawaii pineapple farms in the 1980s. The word poqui comes from the Hawaiian word poke, which means chop, cut, or mash.

Ingredient notes

I admit it's not the most appealing dish, but boy, is it delicious! With simple ingredients and quick prep, you'll be surprised how the aroma and flavor of roasted eggplants combine beautifully with sauteed onions and garlic, juicy tomatoes, and fluffy eggs!

I season the dish with salt, but you can also use fish sauce or bagoong isda (monamon). For a bit of zing, add a generous dash of pepper!

Roasting eggplant

Although the grill or gas stove provides a quicker way to roast eggplants, you can also roast them in the oven with less tending. Arrange the eggplants on a foil-lined baking sheet in a single layer, lightly brush with oil, and pierce a few times with a fork. Roast in 400 F oven for about 10 to 15 minutes or until softened.

If you're fine with making them without the smoky flavor from roasting, you can steam the eggplants or boil them in a pot of water instead.

How to make poqui poqui

1. Grill the eggplants on the stovetop or in the oven as directed. Remove from heat and allow to cool slightly to the touch. Peel the charred skin, rinse well under cold, running water, and coarsely chop the flesh.
2. Saute onions and garlic in a wide pan until aromatic. Add tomatoes and cook until softened. Add eggplant. Season with salt and pepper to taste.
3. Whisk the eggs very well to aerate and add volume to the eggs, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated. Add to the pan, stirring to combine.
4. Continue to cook just until the eggs are set but still slightly wet. They will continue to cook in the residual heat from the pan.

How to serve and store

• Give this roasted eggplant dish a try. Not only is it delicious and filling, but it's also healthy and budget-friendly! Want more eggplant recipes? Enjoy it for breakfast with sinangag or as a side dish for lunch with steamed rice and lechon kawali.
• Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheat in the microwave at 1 to 2-minute intervals until completely heated, stirring well between intervals.

More vegetable recipes

Batso nga Tabungaw

Ginisang Repolyo

Ginisang Sayote

Ginisang Gulay

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.50 from 10 votes

Poqui Poqui

Poqui Poqui is delicious vegetable dish made of roasted eggplant, tomatoes, and eggs. Perfect for breakfast or dinner meal!

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

Ingredients

• 2 large eggplants
• 2 tablespoons oil
• 1 small onion, peeled and sliced thinly
• 2 cloves garlic
• 2 large Roma tomatoes, chopped
• 4 eggs, beaten
• salt and pepper to taste

US CustomaryMetric

Instructions

• Over hot coals or gas stove, grill eggplants until skins are charred. Remove from heat and under running water, peel skin and rinse well. Coarsely chop flesh.
• In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add tomatoes and continue to cook, mashing with the back of the spoon, until softened. 
• Add eggplant. Season with salt and pepper to taste.
• Add beaten eggs, stirring to combine, and continue to cook until eggs are just set. Serve hot.

Notes

• Although the grill or gas stove provides a quicker way to roast eggplants, you can also roast them in the oven. Arrange the eggplants on a foil-lined baking sheet in a single layer, lightly brush with oil, and pierce a few times with a fork. Roast in 400 F oven for about 10 to 15 minutes or until softened.
• Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.
• In place of salt, you can season the dish with fish sauce or bagoong isda.

Video

Nutrition Information

Serving: 391g, Calories: 206kcal, Carbohydrates: 19.6g, Protein: 8.9g, Fat: 11.8g, Saturated Fat: 2.3g, Cholesterol: 164mg, Sodium: 362mg, Potassium: 832mg, Fiber: 9.6g, Sugar: 10.4g, Vitamin A: 950IU, Vitamin C: 26.4mg, Calcium: 60mg, Iron: 1.6mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”