Indonesian-Style Aubergines and Potatoes with Garlic and Chilli

Name: Rukmini Iyer Aubergine and Potato Traybake Recipe | Vegan Traybake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Ingredients: 3 shallots, peeled; 4 cloves of garlic, peeled; 2 fresh red chillies, stems removed; 2 tbsp sunflower or olive oil; 1 tbsp sugar; 2 tsp sea salt flakes; 250g cherry tomatoes on the vine; 350g baby aubergines, halved; 500g Charlotte potatoes, halved if small, quartered if large; 1 lime, juice only; A handful of fresh coriander, chopped; freshly cooked white rice

by Rukmini Iyer from The Roasting Tin Around The World

The pungent chilli and garlic packed paste coating the potatoes and aubergines lifts this simple traybake to a new level of flavour. Adjust the chilli levels to your taste, and serve with plenty of fresh coriander and a squeeze of lime.

Vegetarian Vegan Dairy-Free Gluten-Free Tray Bake Dinner Party

Serves 4

Total 1 hr

Prep 15 min

Cook 45 min

Easy

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Introduction from Rukmini Iyer

This is my version of an Indonesian dish known as balado, a dish with a sauce made of chilli, tomatoes, garlic, shallots and lime juice. It works perfectly with aubergines and potatoes, and while it’s usually stir-fried, it works beautifully in the oven as well. The spice level is pretty high for me given that I barely eat any chilli, but my friend and fellow food writer Ella Risberger assured me she could taste flavours other than chilli while I inhaled a pot of yogurt to counter the heat.

Ingredients

3 shallots, peeled

4 cloves of garlic, peeled

2 fresh red chillies, stems removed

2 tbsp sunflower or olive oil

1 tbsp sugar

2 tsp sea salt flakes

250g cherry tomatoes on the vine

350g baby aubergines, halved

500g Charlotte potatoes, halved if small, quartered if large

1 lime, juice only

To serve:

A handful of fresh coriander, chopped

freshly cooked white rice

Essential kit

You will need: a food processor or high-speed blender.

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the shallots, garlic, chillies, oil, sugar, sea salt and 5 cherry tomatoes into a food processor or high-speed blender and blitz until you have a rough paste.

Tip the aubergines and potatoes into a roasting tin large enough to hold them in one layer and mix with the spice paste. Top with the remaining whole cherry tomatoes, then transfer to the oven and roast for 45–50 minutes, until the aubergines and potatoes are cooked through.

Taste and season with lime juice and sea salt. Scatter over the coriander and serve with rice alongside.

Note: Depending on your spice tolerance, add or remove a fresh chilli from the spice paste. As always, this dish really does live or die by the seasoning you put on afterwards, so amend the lime and salt until it’s just to your taste.

Preview