Poqui poqui is a popular vegetable Ilocano dish made of grilled eggplants that are sautéd in tomatoes, onions, and garlic. It's an awesome side dish for lechon kawali, bagnet, barbeque or even grilled or fried fish.
Pierce eggplant with a fork in random areas. Roast for 5 to 10 minutes on the stovetop over medium flame. Turn occassionally until the skin is charred and flesh has softened. Let it cool completely. Peel off the skin then flatten with a fork. Discard the stem and cut the flesh into pieces. Set aside.
Heat oil in a pan. Saute onions and garlic until fragrant and translucent. Add chopped tomatoes. Continue cooking until it softens.
Add eggplants. Stir and lightly mash with a cooking spoon. Season with fish sauce. Let it simmer over low to medium heat until fragrant, about 2 minutes. Season with black pepper then add the chopped green onions (optional).
Pour beaten eggs. Stir and continue cooking until eggs are slightly set but still wet. Remove from heat and transfer to a serving plate. Serve with your favorite fried meat or fish or eat on its own. Enjoy!