Eggplant Larb with Quickled & Fried Shallots

Larb is one of the most famous edible exports from Laos and though it’s usually associated with minced meat the idea of ‘flesh’ can be expanded upon to fleshy veg like eggplant. This larb has some heat to it, but won’t blow your head off – if you’re a heat-seeker, you know what to do.

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Instructions

1.	Dice eggplant into 1cm cubes (no need to peel), then pop into a colander, sprinkle with salt and set aside for 15 minutes to schvitz (that’s sweat).
2.	For the crispy shallots, pop half of the shallots into the neutral oil in a small saucepan on medium heat and give them the odd stir about until golden.
3.	Meanwhile, stand a heatproof sieve with the remaining sliced shallots in the sink, then pour the boiling water over.
4.	Shake to remove residual water, then transfer into a small bowl.
5.	Add the lime juice, along with the grated palm sugar, stir and leave to stand until the shallots turn pink. Rinse and dry the sieve.
6.	Once the fried shallots are golden brown and crispy (about 5 minutes), strain through the sieve into a heatproof bowl (so you can reuse the oil).
7.	Transfer the fried shallots onto a paper towel to further drain, and reserve for garnish.
8.	For the eggplant glaze, heat a large heavy-based frying pan on medium heat.
9.	Rinse the eggplant to remove excess salt, then transfer to the pan along with the boiling water and crank it to high heat, tossing for 8-10 minutes to evaporate the liquid.
10.	Once the eggplant is browned on all sides, pour in the reserved shallot oil and fry for 4-5 minutes until the eggplant is glistening and golden.
11.	Add the garlic, ginger, lemongrass and coriander stems to the pan.
12.	Sauté for 2 minutes, tossing continuously, then add the soy sauce and palm sugar water, continuing to cook until all of the liquid has been absorbed and the mix is glossy and glazed.
13.	Switch off the heat, then pour the lime juice from the bottom of the lime-quickled shallots into the glazed eggplant pan and stir about to incorporate. Taste and season with salt and pepper if necessary.
14.	Drain and dry the lettuce leaves and arrange on a platter or serving bowl.
15.	When ready to serve, toss the eggplant (still warm or cooled) with the radishes, herbs and chilli, then tumble onto the lettuce.
16.	Top with quickled and crispy shallots, finishing with reserved herbs, chilli and lime cheeks.