Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Indonesian-Style Aubergines and Potatoes with Garlic and Chilli
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.
|fresh red chillies, stems removed|
|sunflower or olive oil|
|sea salt flakes|
|cherry tomatoes on the vine|
|baby aubergines, halved|
|Charlotte potatoes, halved if small, quartered if large|
|lime, juice only|
|fresh coriander, chopped|
|freshly cooked white rice|
From the book