Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Indonesian-Style Aubergines and Potatoes with Garlic and Chilli
Introduction
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
| shallots, peeled | |
| garlic, peeled | |
| fresh red chillies, stems removed | |
| sunflower or olive oil | |
| sugar | |
| sea salt flakes | |
| cherry tomatoes on the vine | |
| baby aubergines, halved | |
| Charlotte potatoes, halved if small, quartered if large | |
| lime, juice only | |
| To serve: | |
| fresh coriander, chopped | |
| freshly cooked white rice |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
