Mushroom & Eggplant Larb - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons glutinous or jasmine rice
• 1 teaspoon sugar
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 500g mushrooms (I used Swiss brown, shiitake, oyster and enoki)
• 3 tablespoons peanut or plain oil
• ¼- 1 teaspoon minced chilli or chilli flakes
• 2 small eggplants
• 1 tablespoon soy sauce
• 1 tablespoon black or rice vinegar
• 1 tablespoon liquid honey
• 1 large or 2 small shallots or 1 small red onion, very finely sliced
• 2 spring onions, finely sliced
• 1 cup coriander leaves
• ½ cup mint leaves
• ½ cup Thai basil leaves
• ¼ cup dill fronds (optional)
• limes and sticky rice, to serve