For the baked melanzani with beetroot salad, first prepare the salad. To do this, wash the beets and boil them in water with a splash of vinegar until soft (takes 30 – 45 minutes depending on size).
Then peel the beets and slice them thinly or shave them into fine noodles (both can be done with a vegetable slicer). While still warm, mix the beets with vinegar, oil, salt, caraway seeds, sugar and horseradish and ideally leave to infuse for at least half an hour.
In the meantime, wash the melanzani, cut off the ends and cut lengthwise into slices about 1 cm thick. Sprinkle both sides of the melanzani slices with salt and let them stand for a few minutes to draw water.
Pat the slices dry, sprinkle with pepper and coat in flour, beaten egg and breadcrumbs. Fry the melanzani slices in hot oil until golden brown, then drain on paper towels. Serve the baked melanzani with beetroot salad and lemon slices.