Poqui poqui

Charred aubergine broken up and scrambled through egg, soft rather than set.

Egg. Vegetarian, but not vegan — contains egg.

Ingredients

• 4 large aubergines
• 4 eggs, beaten
• 3 tomatoes, chopped
• 1 onion, chopped
• 6 garlic cloves, chopped
• 3 tablespoons oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 spring onions, sliced

Method

1. SCRAMBLED, NOT SET. This is the difference from the tortang talong already on this site: there the aubergine is kept whole and flat and the egg sets round it as an omelette. Here the flesh is broken up into the pan and the egg is stirred through it until it is soft and barely cooked, like a loose scramble.
2. Char the aubergines whole over a flame or under a very hot grill, turning, 10 to 12 minutes, until the skins are black and they have collapsed.
3. Cover them for 5 minutes, then peel. Chop the flesh roughly -- do not purée it. You want recognisable pieces.
4. Drain the chopped flesh in a sieve for 5 minutes. Charred aubergine holds a surprising amount of water and it would otherwise stop the egg setting at all.
5. Fry the garlic and onion in the oil, 3 minutes, then the tomatoes, 6 minutes, pressing them until they go jammy.
6. Aubergine in, turned through, 3 minutes. Salt and pepper.
7. Heat DOWN to low. Beaten egg poured over and then stirred slowly and constantly, lifting from the bottom, 2 to 3 minutes.
8. Take it off while it still looks slightly underdone and glossy. It keeps cooking in the pan, and cooked until it looks right it will be dry on the plate.
9. Spring onion over it. Eat with rice.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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