Ingredients

Method

• 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

Ingredients

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.

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