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Sweet and spicy roasted brinjal and beetroot salad

Recipe from: 11 January 2016
recipe, salad, brinjals, beetroot, light meals, sw

Ingredients 13
Servings 6
Time 00:30


  • 4
  • 2
    large or 3 medium brinjals cut into chunks, salted
  • 3-4
    red chillies, halved lengthways and seeded
  • olive oil
  • 1
    stalk lemon grass, quartered and bruised
  • 2
    garlic, sliced
  • handful
    fresh curry leaves, or 6-8 dried
  • 10
    fennel seeds
  • 10
    garam masala
  • juice and grated zest of half a lemon
  • 1
    small red onion, halved and thinly sliced
  • fresh coriander
  • plain yoghurt, to serve


Preheat the oven to 180°C.

Wash the beetroot and wrap them in foil. Roast in the preheated oven for about an hour, until soft.

Half an hour into the cooking time, wipe the salt and moisture off the brinjal chunks. Place into a roasting pan. Drizzle with olive oil and roast alongside the beetroot until soft and slightly charred. Add the chillies to the tray towards the end of the cooking time.

Heat 120ml olive oil over a low heat. Add the lemon grass, garlic, curry leaves and fennel seeds. Fry gently for a few minutes. Add the garam masala and remove from the heat. Add the lemon juice and zest and set aside.

Peel and cut the beetroot into wedges. Place on a platter. Add the brinjal, chillies and sliced onion.

Drizzle oil over the vegetables. Sprinkle with coriander and season to taste. Serve with the yoghurt on the side.

Text and image: Ideas magazine

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Read more on: beetroot  |  sweet  |  recipe  |  salad  |  spicy  |  light meals


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