Recipe: Indonesian baby aubergines with potato wedges, garlic & chilli pepper
The World on a Baking Tray by Rukmini Iyer is packed with delicious oven dishes that are also quick to get on the table. The 75 recipes are divided into 6 chapters and based on different parts of the world. From South America to North Asia: Rukmini teaches you how to make surprising oven dishes with authentic flavours, such as these Indonesian baby aubergines with potato wedges, garlic & chilli pepper.
“This is my version of an Indonesian dish, balado, with a sauce made from chilli pepper, tomatoes, garlic, shallots and lime juice. The sauce goes perfectly with the aubergines and potatoes and, although it is usually stir-fried, it can also be prepared perfectly well in the oven. This is quite a spicy recipe for me because I usually don’t use much chilli pepper, but my friend and fellow food writer Ella Risberger assured me that she could taste other things besides chilli pepper when I ate a whole pot of yoghurt with it because I was on fire.”
How to make Indonesian baby aubergines with potato wedges
- Preheat the oven to 200 °C.
- Finely chop the shallots, garlic, chillies, oil, sugar, sea salt flakes and 5 cherry tomatoes in a food processor or blender until you have a coarse paste.
- Place the aubergines and potatoes on a baking tray large enough for everything to fit in a single layer and stir in the spice paste. Place the remaining cherry tomatoes on top and bake for 45–50 minutes, until the aubergines and potatoes are tender.
- Taste and season with lime juice and salt. Sprinkle with coriander and serve with freshly cooked white rice.
Title: The World on a Baking Tray
Author: Rukmini Iyer
Price: €19,99
Publisher: Becht
Also read:
