White eggplant, roast beetroot, baby carrots, coconut dressing
( SERVES 4 )
29/1/2010
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Ingredients
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| 4 | Beetroots |
| 1 | Vegetable oil |
| 1 tsp | Sesame oil |
| 16 | Baby carrots |
| 1 | Eggplant, (white) |
| 1 | Salt & freshly ground pepper, (to season) |
| 1 | Chives |
Dressing
| 1 clove | Garlic, (crushed) |
| 1 | Red chilli, (deseeded and finely chopped) |
| 1 tsp | Palm sugar |
| 200 ml | Coconut milk |
| ½ tsp | Fish sauce |
| ½ tsp | Salt |
| 1 | Cinnamon stick |
| 1 | Lime, (juice of) |
Directions
- Preheat oven to 200 degC. Oil beetroot with tablespoon 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.
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