Bring a medium-sized saucepan of water to a boil. Add the beetroots and boil for about 20 minutes until soft when pierced with a fork. Once ready, allow to cool. Peel the beetroots and halve them. Set aside once ready.
Lay the aubergine slices on paper towel, sprinkle with salt and let sit for 10 minutes. This is to remove excess moisture and bitterness from the aubergines.