This was my favorite dish of the night. It arrived in an oversized mortar and pestle. Inside is a mix of soft eggplant, sweet green chilis and preserved egg. All of it has been mashed together to create a comforting, creamy dish. It’s mildly spicy, with some fermented black beans mixed in as well. I was surprised that I couldn’t really taste the century egg, which usually has a strong sulfuric aftertaste, but it seemed to be masked by the peppers.
This is one of my favorite dishes on my summer table. It originated in Hunan, China, which is hot and humid in summer and people loves spicy food that makes them sweat and release the heat. It’s more like an appetizer but so versatile that it almost goes with anything. I’ve tried it on rice, on a fried egg, as a spread in my sandwich, in a grilled cheese …. the list goes on. In this recipe I presented it as a dip for chips.
INGREDIENTS:
- Two mid-sized eggplants
- Three jalapeno peppers
- Two serrano peppers
- Three cloves of garlic
- ½ tablespoon of sesame oil
- ½ tablespoon of soy sauce
- ½ teaspoon of Chinese extra aged vinegar (optional)
- Salt and pepper to taste
DIRECTIONS:
Roast the peppers your own way until the skin is blackened and blistered. Immediately cover the peppers with aluminum foil or plastic wrap to help them steam. Let sit for 5 minutes. Stem and seed the peppers and rub off the loose skin of the peppers as much as possible. Cut off stem of the eggplants and slice in half. Roast in 400 F for 20 minutes or until soft that a fork can easily go through. Similar to the peppers, wrap, let sit and scrap the eggplant meat off from the skin. In a mortar and pestle set, smash together the garlic, pepper and eggplant. Mix in the seasonings.
If a mortar and pestle set is not available, simply chop up the garlics and smash everything in a sturdy large bowl with a large wood spoon or potato masher.
Side note: a must have in the authentic recipe is thousand-year egg. Thousand-year eggs are typically preserved duck eggs with dark brown insides, somehow stinky smell and unique flavors. You will either love it or hate it! If you’re feeling adventurous, I strongly recommend trying to add one in this dish. Prepare to be surprised! They are available in most Asian grocery stores.
Recipe adapted from: https://www.jbgorganic.com/blog/2020/08/smashed-eggplants-with-chiles