Charred Garlic & Galangal Grilled Eggplant with Spicy Tamarind Larb
Details
Smoky charred veg meets full-throttle garlicky Thai zing — a salad that sizzles and soothes.
Ingredients
For the Vegetables
For the Garlic-Galangal-Tamarind Paste
For the Larb & Finish
Instructions
Prepare the Vegetables
Preheat a grill or heavy skillet to high heat and brush the eggplant and king oyster mushrooms with vegetable oil and a light sprinkle of salt, place the vegetables cut-side down on the hot grill or skillet and char until deeply blistered and smoky, 6–8 minutes per side for eggplant and 3–4 minutes per side for mushrooms, transfer to a cutting board and roughly chop once cool enough to handle.
Make the Garlic-Galangal-Tamarind Paste
While the vegetables grill, pulse the peeled garlic, galangal, tamarind paste, palm sugar, fish sauce, bird's eye chilies, and lime juice in a small food processor or pound with a mortar and pestle until a coarse, aromatic paste forms, taste and balance sweet, sour and salty notes to your liking.
Marinate and Toss
In a large bowl combine the chopped charred eggplant and mushrooms with the garlic-galangal-tamarind paste, add the thinly sliced shallots, lemongrass (if using), and gently toss so the paste coats the vegetables evenly, let sit 5–10 minutes to absorb flavors.
Finish the Larb
Fold in the toasted rice powder, thai basil, cilantro and most of the chopped roasted peanuts, adjust seasoning with extra lime or fish sauce as needed, the toasted rice adds crunch and the herbs bring freshness.
Serve
Transfer to a serving platter and scatter the remaining peanuts and extra basil leaves on top, serve warm or at room temperature with lime wedges and steamed jasmine rice or crisp lettuce leaves for wrapping.
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