- 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
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.