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White eggplant, roast beetroot, baby carrots, coconut dressing

Name: White eggplant, roast beetroot, baby carrots, coconut dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Vegetable oil; 4 Beetroot; 1 tsp Sesame oil; 16 Baby carrots; 1 Eggplant, (white) (Main); 1 Salt & freshly ground pepper, (to season); 1 Chives; 1 clove Garlic, (crushed); 1 Red chilli, (deseeded and finely chopped); 200 ml Coconut milk; 1 tsp Palm sugar; ½ tsp Fish sauce; ½ tsp Salt; 1 Cinnamon stick; 1 Lime, (juice of)

20 min

for 4 people

Babiche Martens

Amanda Laird

Food writer

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Ingredients

1	Vegetable oil
4	Beetroot
1 tsp	Sesame oil
16	Baby carrots
1	Eggplant, (white) (Main)
1	Salt & freshly ground pepper, (to season)
1	Chives

Dressing

1 clove	Garlic, (crushed)
1	Red chilli, (deseeded and finely chopped)
200 ml	Coconut milk
1 tsp	Palm sugar
½ tsp	Fish sauce
½ tsp	Salt
1	Cinnamon stick
1	Lime, (juice of)

Directions

Preheat oven to 200C. Oil beetroot with 1 Tbsp of vegetable oil and the sesame oil, season then wrap in tinfoil and bake for 1 hour.
The cooking time will vary depending on size so open the foil and test with a skewer to check.
Drizzle the carrots with oil and season. Slice the eggplant and brush with oil. Place together on an oven tray and bake for 20 minutes, turning once.
To make the dressing, heat all the ingredients in a small saucepan and stir to dissolve the sugar.
Taste for seasoning then remove the cinnamon stick. Slice the beetroot, plate the vegetables, spoon over the dressing and scatter over snipped chives.