I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Poqui poqui, also known as ensaladang talong, is a scrambled egg dish that originated from Ilocos, a province in the northern part of the Philippines. This dish is made with grilled eggplants, eggs, tomatoes, and onions. Learn how to cook a famous regional dish!
|Prep time||Cook time||Ready in||Yields|
2 to 3 servings
- 3 small eggplants, chopped
- 3 eggs, beaten
- 3 tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- salt, to taste
- pepper, to taste
- oil, for cooking
- 1 big plate
- 3 medium bowls
- 1 small bowl
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- grill pan
- cooking spoon
- 2 forks
- Roast eggplants until charred and soft.
- Set aside the eggplants to allow them to cool before peeling the skins.
- Remove eggplant skins. Chop eggplant flesh into small pieces. Set aside.
- Heat pan and add some cooking oil. Saute garlic and onion.
- Add the tomatoes. Cook until wilted.
- Add eggplants and mix well.
- Pour over beaten eggs.
- Stir the mixture until all ingredients are well combined.
- Season with salt and pepper.
- Continue cooking until the eggs are set.
Tips and Techniques
- Add any seasonings of your choice.
- Grill eggplants directly over the heat if a grill pan is not available.
- Use a fork to help you handle the eggplants while peeling.
- Replace onions with shallots for a little sweeter and more subtle flavor.
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