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Korean brinjal-and-beetroot salad

By Abigail Donnelly
4
Easy
30 minutes
40 minutes

Ingredients

  • 2 beetroot, halved
  • 1 T olive oil
  • 2 brinjals, chopped
  • 2 T rice wine vinegar
  • 2 cloves garlic, crushed
  • 4 spring onions, finely sliced
  • ½ cup soya sauce
  • 1 T fish sauce
  • 1 red chilli, finely sliced
  • 1 T coriander, roughly chopped

Method

Preheat the oven to 200°C. Place the beetroot on a tray, drizzle with olive oil and roast for 30 minutes. Cool, then peel.

Steam the brinjal for 20 minutes.

Pour the remaining ingredients over the beetroot and brinjal.

Discover more Asian recipes here.