Spiced Up Poqui-Poqui/ Poki-poki
INGREDIENTS:
  • 4-6 pcs. long eggplant
  • ½ lb. ground beef or pork (optional)
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 3 small tomatoes, chopped
  • 1-inch turmeric, grated
  • ½ tsp. yellow curry powder
  • ½ tsp. paprika powder
  • ½ tsp. cayenne powder
  • ½ tsp. ground black pepper
  • ½ tbsp. patis (fish sauce)
  • ½ tsp. salt
  • 3-4 eggs, lightly beaten
  • 1 pc. small tomato for garnish (optional)
  • 2 tbsps. vegetable oil

PROCEDURE:
  1. Boil or grill the eggplants until the skin is brown or charred and soft enough to peel. Allow to cool.
  2. Remove the skin and coarsely chop the flesh of the eggplants. Further shred the vegetable fibers using a fork. Set aside.
  3. In a saucepan, heat the cooking oil. Sauté the garlic, onion and tomatoes until very fragrant.
  4. If adding some meat, toss them in at this point. Cook until the color turns light brown.
  5. Add the eggplant and turmeric. Mix well until well blended.
  6. Season with curry, paprika, cayenne, black pepper, salt and patis. Mix thoroughly until all the ingredients are incorporated well.
  7. Create a hole in the middle of eggplant mixture and gradually pour in the eggs. Stir gradually until the egg is cooked but the eggplant is still mushy.
  8. Remove from heat and garnish with sliced tomato. Serve with bread or steamed rice. Enjoy!

**Number of Servings: 4 to 5

TIPS FROM ENZ:
  1. If you are the purist type, you can stick to the traditional grilled eggplant minus the meat and spices. I usually boil the eggplant then add spices to enhance he flavors and to compensate the smoky aroma of grilled eggplant.
  2. Poqui-poqui can be served as side dish, main dish or even as dip for crackers and fillings for pita bread.