Name: Mashed Eggplant with Water Spinach
Yield: Makes 6 servings as part of a multicourse meal
Cuisine: Malaysian Hakka
Ingredients: 6 to 9 thin rings fresh chile (preferably red), such as jalapeño or Fresno; 1½ teaspoons salt; 3 tablespoons vegetable oil; 1 tablespoon fish sauce or soy sauce, or to taste; 8 ounces water spinach or spinach; 1 pound Asian eggplant or globe eggplant; 2 tablespoons minced garlic

Preparation info

Makes
6
servings as part of a multicourse meal

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

After Ho Huey Cheen boils eggplant and mixes in blanched water spinach, Ah Kum beats it with a spoon. “Mash them so they taste good,” Huey Cheen directs. Mashing releases the eggplant’s earthy essence and creamy texture. The soft pulp readily soaks up the robust spiciness of the garlic and chile. Bits of water spinach streak through with trails of green. The Ho sisters call this dish “Beaten Eggplant Mud.” With such a name, it’s not likely to win a beauty contest, but eggplant lovers will a