Ilocano Poqui-Poqui Eggplant and Tomato Stir-Fry
A simple, smoky eggplant and tomato stir-fry from Ilocos, featuring charred eggplants and fresh tomatoes sautéed with garlic and onions. This filipino-inspired vegetarian ready in about 35 minutes pairs medium large eggplants, ripe tomatoes, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium large eggplants
- 3 cups ripe tomatoes, chopped
- 4 cloves garlic cloves, minced
- 1 medium white onion, sliced
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Char 3 medium large eggplants directly over an open flame or under a broiler, turning occasionally until skin is blackened and flesh is soft, about 10-12 minutes. Let cool, then peel off skins and roughly mash the flesh with a fork.
- Step 2: Heat 3 tablespoons vegetable oil in a skillet over medium heat. Add 4 minced garlic cloves and 1 medium sliced white onion; sauté for 2-3 minutes until fragrant and translucent.
- Step 3: Add 3 cups chopped ripe tomatoes and cook for 5 minutes until they soften and release juices.
- Step 4: Stir in the mashed eggplant flesh, season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cook and stir for another 3-4 minutes until flavors meld and the mixture thickens slightly.
- Step 5: Serve warm as a side dish or with steamed rice.
Frequently asked questions
How long does Ilocano Poqui-Poqui Eggplant and Tomato Stir-Fry take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ilocano Poqui-Poqui Eggplant and Tomato Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium large eggplants from drying out.
Can I substitute ingredients in Ilocano Poqui-Poqui Eggplant and Tomato Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ilocano Poqui-Poqui Eggplant and Tomato Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ilocano Poqui-Poqui Eggplant and Tomato Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
