Filipino Eggplant Relish Poqui-Poqui

1. Blacken the eggplants under the grill in the oven for 10-15 minutes, turning occasionally, or in a hot, oil-free cast iron skillet until the skin darkens considerably.

2. Transfer the eggplants to a bowl, cover, and let cool to facilitate peeling, then peel off the skin.

3. Add the eggplant flesh to a food processor and puree to a rough consistency, or mash with a fork if no processor is available.

4. In a pan, sauté the diced onion in oil for about 5 minutes.

5. Add the diced tomato and sauté for a few more minutes.

6. Add the pureed eggplant and whisked egg, mix together on low heat for a couple of minutes.

7. Season with fish sauce.

Notes

1. Use Chinese or Asian style eggplants, which are longer, thinner, and lighter purple; available at most Asian grocers.