Ponky Ponky (Eggplant Salad)
In our family circle, we call this dish Ponky Ponky. I am not certain where the name came from. A recent search on the Internet yielded no results for this term as it relates to food. So I almost suspect my mom made the name up.
In a recent trip to Vigan, Ilocos Sur, Philippines, I learned this dish is popularly known as Poqui Poqui.
I love this dish which is basically an eggplant salad, prepared in a similar way as the rellenong talong (eggplant omelet) by roasting fresh eggplants and peeling off the skin. This dish goes quite well with meat dishes but also makes a great salad on its own, or even as a vegetarian sandwich. It’ easy to prepare. So go ahead, do the Ponky Ponky!
6 pieces Chinese eggplant
6 cloves of garlic, peeled, crushed and chopped
1/3 cup white vinegar
Salt & pepper to taste
1/3 cup chopped fresh tomatoes for garnish
Pre-heat oven to 350 degrees
Place fully-washed eggplants on a flat roasting pan and bake for 30-45 minutes
Remove from heat and let cool
(Alternatively, you can roast the eggplants on a barbecue grill)
Peel the eggplant skin and cut and discard the stem
Slice eggplants into small pieces
Using a fork, mash the eggplant pieces in a medium-size bowl
Add vinegar, garlic and salt& pepper to taste
Place eggplant salad in the refrigerator to chill
Garnish with fresh tomatoes and serve with your favorite meat dish or with home-made garlic bread.
(Makes 4-6 servings)