Poqui Poqui (Ilocano Grilled Eggplant and Eggs)

Ingredients

• 2 to 3 eggplants, grilled and peeled (about 1 part eggplant to 2 parts egg)
• 5 eggs, beaten
• 1 red onion, chopped
• 2 tomatoes, chopped
• Cooking oil
• Fish sauce (patis), to taste
• Pepper, to taste

Directions

• Grill the eggplants until the skins are charred, brush with a little oil, then cover and let them steam so the skins slip off easily. Peel and chop the flesh.
• Heat oil in a pan over medium heat and saute the onion until soft (don't let it burn).
• Add the tomatoes, season with pepper, and cook them down.
• Stir in the chopped eggplant (about 1 part eggplant to 2 parts egg).
• Season with a splash of fish sauce (patis).
• Pour in the beaten eggs and gently scramble everything together.
• Raise the heat slightly toward the end to dry it out; the finished dish should be fairly dry, not soupy.
• Serve hot with steamed rice.

Method reconstructed from the video (quantities are approximate). From Chef Kenneth Cacho on Instagram.