🇹🇭 Thai Vegetarian

Thai Eggplant Larb

Name: Thai Eggplant Larb
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: to taste Salt; 1/2, thinly sliced Garlic; 1 handful Mint Leaves; 3 tbsp Olive Oil; 1, juiced Lime; handful, torn Thai Basil; 400 g Thai Eggplant; 2 tbsp Toasted Rice Powder

🇹🇭 Thai

Isaan-style larb: thai eggplant toasted with rice powder, lime and a landslide of mint. About 15 minutes from fridge to table.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Garlic1/2, thinly sliced
Mint Leaves1 handful
Olive Oil3 tbsp
Lime1, juiced
Thai Basilhandful, torn
Thai Eggplant400 g
Toasted Rice Powder2 tbsp

Instructions

1
Whisk the lime juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the thai eggplant — slice, shred or cube it so every forkful gets some.
3
Toss the thai eggplant with the garlic, thai basil and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lime if it needs lift.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Video: ROASTED EGGPLANT DIP | JAEW MAK KEUA | LAO THAI SUSHI · on YouTube