Burmese Stir-Fried Spinach & Eggplants

Burmese Spinach & Eggplants

Supermarkets now stock bags and tubs of triple washed spinach which cuts down on prep time. Baby spinach leaves are small enough to leave whole and that cuts down on prep time because they don't need to be chopped.

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.

Sorrel

Sorrel is an herb, delicious and tart, that look very much like spinach. If sown in the ground, this vigourous plant will take over just like mint. I've bought it at the farmer's market as seedlings and potted them successfully. They die back in the winter and return in the spring. The tender & tangy greens are edible when they first sprout but become more and more bitter as they mature. 

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.