🍆 Poqui-poqui

Vegetable · Main ingredient: Eggplant · ⏱ 18 min · Serves 5 · ~₱120 · Best for: Dinner, Lunch

Ingredients

• 4 pc 4 large eggplants
• 2 tbsp 2 tbsp cooking oil
• 1 pc 1 small onion, chopped
• 2 pc 2 medium tomatoes, chopped
• 3 clove 3 cloves garlic, minced
• 4 pc 4 large eggs, beaten
• 3 pinch salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Grill the whole eggplants over hot charcoal or an open flame, turning occasionally, until the skin is charred and the flesh is very soft, about 10-15 minutes.
2. Let the eggplants cool slightly, then peel off the charred skin and mash the flesh coarsely with a fork; set aside.
3. Heat oil in a pan over medium heat. Sauté garlic, onion, and tomatoes until softened and fragrant, mashing the tomatoes slightly.
4. Add the mashed eggplant to the pan and stir to combine with the aromatics, cooking for 2-3 minutes.
5. Season with salt and pepper.
6. Pour the beaten eggs over the eggplant mixture and let it set slightly for a few seconds.
7. Gently scramble everything together until the eggs are fully cooked and evenly distributed throughout the eggplant.
8. Serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.