Cookwith

Name: Thai Grilled Eggplant & Lentil Larb Lettuce Cups (Vegan Isaan Street Style)
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 small globe eggplant (about 250g); 1/2 cup cooked green or brown lentils (drained and rinsed); 1/4 cup red onion, very thinly sliced; 2 tbsp carrot, shaved into ribbons; 2 tbsp fresh mint leaves, roughly torn; 1 tbsp toasted rice powder (ground toasted jasmine rice); 1 small Thai chili, thinly sliced (more to taste); 2 tsp soy sauce or tamari (gluten-free if needed); 1 1/2 tbsp fresh lime juice (plus more for serving); 1 tsp vegan fish sauce (or extra soy sauce); 1 tsp maple syrup; 1/4 tsp salt; 6-8 crisp butter lettuce or little gem leaves, washed and dried; 1/2 Persian cucumber, thinly sliced (for serving, optional); Lime wedges (to serve)

Thai Grilled Eggplant & Lentil Larb Lettuce Cups (Vegan Isaan Street Style)

BakedBanana9350

Inspired by the vibrant flavors of Isaan street food, these vegan Thai Grilled Eggplant & Lentil Larb Lettuce Cups deliver the signature smoky, tangy, and spicy punch in a light, plant-based package. Grilled eggplant lends a deep, charred aroma, while lentils add umami heft reminiscent of traditional larb. Toasted rice powder brings crunch and aromatic warmth, and a quick pickled onion brightens every bite. Served in crisp lettuce leaves and topped with fresh mint and carrots, this dish is perfect for a warm California evening—pair with sticky rice or cucumber salad for street-food bliss.

Ingredients

Instructions

Heat a grill pan or outdoor grill over medium-high. Prick the eggplant all over with a fork. Grill, turning occasionally, until the skin is charred and flesh is tender, about 10-12 minutes. Let cool slightly, then peel and roughly chop the flesh.
Meanwhile, make the quick pickled onions: In a small bowl, toss the sliced red onion with 1/2 tbsp lime juice and a pinch of salt. Set aside to soften and brighten.
In a dry skillet over medium heat, toast 1 tbsp uncooked jasmine rice, stirring frequently, until golden brown and nutty, 3-5 minutes. Let cool, then grind into a coarse powder using a spice grinder or mortar and pestle.
In a mixing bowl, combine chopped grilled eggplant, cooked lentils, pickled onions (with their juice), Thai chili, soy sauce, vegan fish sauce, remaining lime juice, maple syrup, and 2 tsp toasted rice powder. Toss gently to mix. Taste and adjust lime, salt, or chili as desired.
Arrange lettuce leaves on a plate. Spoon the eggplant-lentil larb mixture into each leaf.
Top with shaved carrot and torn mint leaves. Sprinkle with remaining toasted rice powder.
Serve with extra lime wedges, sliced cucumber, and a side of chili-lime sauce for drizzling or dipping.