Aubergine larb with sticky rice and a shallot and peanut salad from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 147) by Meera Sodha

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Ingredients

tamarind paste
shallots
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

katmagdunn on June 02, 2026

This is really good— the salad especially. Agree with other commenters that for 4 I would double the salad, and I would also add fish sauce to the dressing. Also you may need to let the eggplant go a bit longer, you want it very very soft. It’s not a fast recipe (4 seperate components!) so better for week ends …
Rabates on May 29, 2026

Delicious! The only change I made was to cook the rice in the pressure cooker. We ate the full amount of salad between two of us (mainly because it’s so tasty) so if making for four I would double this amount, but the aubergine, sauce and rice seem about right.
jd_z77v3u on January 23, 2026

this was amazing!!! you should make it!! don't skimp on the oil with the shallots - i tried to and it was not going well so I had to add the full amount.
et12 on November 08, 2025

Really nice and fresh flavours. Easy to make but takes a full hour. Would definitely do again.
christineakiyoshi on October 26, 2024

Fantastic! Very flavorful and great way to use eggplant from the garden. Bright flavors. 5 stars!
SKidd on August 19, 2023

I was going to make the katsu curry but pivoted to this recipe as I had everything on hand. So good, though my eggplant skin was a little tough so I ended up scooping it out with the salad and eating it mixed with rice, the dressing was quite spicy with the pepper I had but with the mild eggplant and rice was just fine. I subbed brown sugar for the palm and a little fish sauce for part of the soy (as I’m not vegan). Also compared to other recipes in the book this didn’t make giant portions—I usually halve her recipes and it still makes tons but we used three eggplants and the full salad portion and it was about right for two with side dishes.
chaffinski on January 04, 2023

Third that it is delicious. I also couldn’t buy Thai basil. Served with black rice rather than sticky rice. A vegan dish that I don’t feel I want to add cheese, egg or yogurt to.
ALawson25 on March 13, 2022

Second that this is delicious! Sadly couldn’t get hold of Thai Basil leaves, but it was still tasty. I would try and double the shallot topping next time
aeybkme on March 06, 2022

This is a 10/10 dish. Easy and absolutely delicious. I've made this with both normal basil and Thai basil. It's great either way. I make an extra 1/4 of the dressing because it's delicious.