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Dinner with Rukmini
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Spiced Roast Aubergines and Potatoes with Coconut Basmati Rice, Yogurt and Coriander
Introduction from Rukmini Iyer
This is my version of a favourite South Indian dish, where aubergines and potatoes are mixed with oil and sambar powder (the seasoning for a type of dhal made there). The vegetables are then roasted until crisp, in my mother’s version, and scattered with plenty of salt. Most of this gets stolen straight from the roasting tin.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/ gas 6. Halve the aubergines and potatoes lengthways, then cut the aubergines into 1cm half-moons and the potatoes into ½cm half-moons, and transfer to a very large roasting tin.
Mix together the ground coriander, cumin, chilli powder and 1 teaspoon of sea salt, then scatter all over the potatoes and aubergines. Drizzle with the vegetable oil, then mix everything together really well with your hands and transfer to the oven to roast for 1 hour.
Place the rinsed rice, coconut milk and water in a saucepan with a tight-fitting lid, add a pinch of salt, and stir well. Bring to the boil, stir, then replace the lid and simmer on a very low heat for 15 minutes. Remove the lid, fluff the rice through, replace the lid and leave to steam for a further 5 minutes.
Taste and season the cooked aubergines and potatoes. Spoon over the Greek yogurt, scatter over the coriander, and serve immediately with the rice.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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