Name: Sweet and spicy roasted brinjal and beetroot salad
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 4 beetroot; 2 large brinjals 3 medium, cut into chunks, salted; 3-4 red chilli deseeded, halved; olive oil; 1 lemongrass quartered and bruised; 2 garlic cloves, sliced; curry leaves; 10 ml fennel seeds; 10 ml garam masala; lemon zest and juice; 1 red onion halved, thinly sliced; fresh coriander; yoghurt to serve, optional

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Ingredients (13)

4	beetroot
2	large brinjals — 3 medium, cut into chunks, salted
3-4	red chilli — deseeded, halved
	olive oil
1	lemongrass — quartered and bruised
2	garlic — cloves, sliced
	curry leaves
10 ml	fennel — seeds
10 ml	garam masala
	lemon — zest and juice
1	red onion — halved, thinly sliced
	fresh coriander
	yoghurt — to serve, optional

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Method:

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 lemongrass, 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.