Mashed Eggplant with Water Spinach

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