Mushroom & Eggplant Larb - Cuisine Magazine - From New Zealand to the World
This plant-based larb is full of all the punchy, herby flavours of a traditional larb. It does call for fish sauce so if you are vegetarian then use vegan fish
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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
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