By Moni Lerpiniere

Aubergine Larb with sticky rice and shallot and peanut salad

Ingredients

4 servings

For the Rice

350gThai sticky rice

glutinous

For the Larb

4 x 250gaubergines

medium

rapeseed oil

salt

2 Tbsppalm sugar

2 Tbsplime juice

2 ½ Tbspsoy sauce

2 tsptamarind paste

1.5bird's-eye chillies

very finely chopped

For the Salad

3 Tbsprapeseed oil

200gshallots

large, halved lengthways and finely sliced

½ tspsalt

400gground peanuts

fresh coriander

large, finely chopped

40fresh basil leaves

finely chopped

0.5bird's eye chilli

finely chopped

1 Tbsplime juice

lime

Instructions