Poki Poki (Ilocano Eggplant and Egg Dish)
Poki-poki is a traditional Ilocano dish from Northern Philippines that combines grilled eggplant with eggs, creating a creamy, smoky mixture enhanced by aromatics like garlic, onions, and tomatoes. This humble yet beloved comfort food gets its distinctive name from the characteristic sound made while mashing the grilled eggplant, and it's typically served hot with rice, pandesal, or boiled bananas as a satisfying meal for any time of day. The cooking process involves carefully charring the eggplant to achieve a rich, smoky flavor before combining it with sautéed aromatics and beaten eggs to create a dish that's simultaneously rustic and refined.
Equipment
- Grilling rack or stovetop grill (para sa pag-ihaw) for achieving that essential smoky flavor
- Large skillet or kawali for combining and cooking ingredients
- Sharp knife and cutting board for ingredient preparation
- Wooden spatula (pangkayod) for mashing eggplant and stirring
Ingredients
- 4 large eggplants talong
- 4 eggs itlog, beaten
- 4 tomatoes kamatis, quartered
- 1 medium onion sibuyas, finely diced
- 2 cloves garlic bawang, minced
- Salt asin and pepper (paminta) to taste
- 2 tablespoons cooking oil optional
Instructions
- First, set your grill to medium-high heat (375°F/190°C). While waiting for it to heat up, crack your eggs into a bowl and beat them well. Set aside.
- Take your whole eggplants and place them directly on the grill. Let them cook for about 3-4 minutes, then turn them over. Keep turning them every few minutes until the skin is completely charred and blackened all over. This usually takes 10-15 minutes. You'll know they're done when they feel very soft when you press them gently. Set them aside to cool until you can handle them comfortably.
- While the eggplants are cooling, heat your pan over medium heat (350°F/175°C). Add your oil if using. Once the pan is hot, add your minced garlic. Let it cook until it turns light golden brown and smells fragrant, about 1-2 minutes.
- Add your diced onions to the garlic. Stir them around and cook until they become clear and soft, about 3-4 minutes. Now add your quartered tomatoes and cook them until they become soft and a bit mushy, about 5-6 minutes.
- By now your eggplants should be cool enough to handle. Peel off the charred skin - it should come off easily. Don't worry if a few black bits remain, they add to the smoky flavor.
- Add your peeled eggplants to the pan with the garlic, onions, and tomatoes. Using your wooden spatula, gently mash the eggplants while they cook. Keep cooking and mashing for about 5 minutes.
- Now comes the important part - pour your beaten eggs evenly over the eggplant mixture. Let them sit for just a few seconds, then gently stir everything together. Keep stirring slowly until the eggs are just set but still look creamy, about 3-4 minutes.
- Add your salt and pepper to taste. Give everything one final gentle stir and cook for another 2-3 minutes until it reaches your preferred level of dryness.
- Take the pan off the heat and let your Poki Poki rest for 2 minutes before serving. This helps the flavors come together perfectly.
- Serve hot with rice, pandesal, or your preferred side dish. For extra flavor, serve with a side of spiced vinegar (suka at sili).
Tips from Lola's Kitchen
- Choose firm, glossy eggplants for best results
- Don't rush the grilling process - properly charred skin gives the authentic smoky flavor
- Mash eggplants while still warm for easier incorporation
- Beat eggs well for fluffier texture
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 109mgSodium: 300mgPotassium: 239mgFiber: 5gSugar: 2gVitamin A: 842IUVitamin C: 12mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!