Charred Eggplant Larb
Charred Eggplant Larb
In August, the New England summer harvest is in full swing, and each week the Root kitchen is grateful to receive boxes of fresh produce from our local farm partners! This month’s Alumni Led Dinner featured a four-course Southeast Asian menu, highlighting New England produce and seafood. This charred eggplant larb is a terrific vegetarian spin on the traditional dish - try it and let us know what you think!
Recipe yield: 4-6 servings
Tools: knife, cutting board, medium saute pan, blender or food processor, measuring cups and spoons
Ingredients:
2 lbs Eggplant, any variety, finely diced
Canola Oil, as needed
Kosher salt, to taste
1 Cup Mint leaves
1 Cup Cilantro leaves
2 Stalks lemongrass, sliced extremely thin
1 T Brown sugar
2 T Fish sauce
3-4 Scallions
Big lettuce leaves, for making wraps
Lime wedges, for seasoning
Method of Preparation:
Mise en place: read your recipe, gather all ingredients and tools, and turn on equipment as needed.
Preheat a saute pan to high heat. Coat the pan in a thin layer of canola oil and heat til it's smoking. Working in batches, cook eggplant in pan until it is charred on one side and is tender. Season with salt as it comes out, spreading it out on a sheet tray to cool slightly. Cook all of the eggplant.
To finish the dish, combine charred eggplant with mint, cilantro, lemongrass, sugar, fish sauce, and scallions.
Garnish a plate with lettuce leaves in a fan, and place the eggplant laab in the center of the plate.
Garnish with lime wedges.