Ponky Ponky (Eggplant Salad)

image.jpegIn 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!

INGREDIENTS

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

DIRECTIONS

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)

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