I have a second version for cooking poqui-poqui. We loved the first version (on page two of this post) but this one is really so much tastier. What’s the difference between the first and second versions? First, the addition of a bit of pesto and mayonnaise to the beaten eggs.
Okay, that makes this second version not so traditional but then is following tradition and insisting on being a darn purist more important? Any dish in any culture is always undergoing some kind of evolution, after all. So, why not a new way to enjoy an old favorite?
Second, the more important modification, is the way the eggplants are cooked. Instead of cooking them separately and adding them to the sauteed aromatics, I cooked the eggplants with the aromatics. Slowly over low flame. The effect? The eggplants absorbed the flavors of the tomatoes, onions and garlic. My goodness, what a difference it made!
Note that this version uses more eggs because the eggplant mixture is mushier and requires more in the form of a binder.
- Heat the cooking oil in a frying pan.
- Saute the onion, tomatoes and garlic. Season with salt and pepper.
- Add the eggplants. Season with more salt and pepper. Pour in about a quarter cup of water. Lower the heat, cover and cook until the eggplants are mushy and the mixture is quite dry.
- Beat the eggs, pesto and mayonnaise until smooth. Pour into the pan. Sprinkle with salt and pepper. Cook as though you were cooking scrambled eggs. Slowly stirring over the lowest heat until the eggs are set but still wet.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2
The older recipe posted on April 29, 2011 is on page two.