|Burmese Spinach & Eggplants|
I fry the eggplant first then add the spinach, cooking it just until wilted.The leaves have to be moved from the bottom of the pan to the top several times because the pan is usually too small to accommodate the entire contents of the bag or tub.
To emulate the tangy flavour of sorrel and roselle leaves (chin baung ywet in Burmese), I add the juice of a lime just before removing this dish from the stove.
2 Tbsp. dried shrimp powder
1 tsp. shrimp paste, diluted in 2 Tbsp. vinegar
5 dried red chillies or 1 tsp. chilli powder
8 cloves garlic, peeled and sliced
2 large onions, peeled and sliced
1/2 tsp. turmeric
4 Tbsp. peanut or vegetable oil
3 jalapeno peppers/green chillies, deseeded & sliced
- Heat oil over medium flame, add dried chilies (left whole), turmeric, onions, garlic and stir until translucent.
- Add spinach and shrimp paste along with vinegar in which it was diluting and stir well.
- Add eggplant cubes and shrimp powder, stirring to combine.
- Simmer for 10 to 15 minutes until dry and vegetables are coated with oil.