Food & Drinks

Baby eggplants and potato wedges from the oven

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: Indonesian baby eggplants with potato wedges, garlic and chili pepper.

The worldly baking sheet by Rukmini Iyer is filled with delicious oven dishes that are also quick to serve. 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 flavors, such as these Indonesian baby eggplants with potato wedges, garlic, and chili pepper.

INGREDIENTS
3 shallots, peeled
4 cloves of garlic, peeled
2 fresh red chili peppers, without stems
2 tbsp sunflower or olive oil
1 tbsp sugar
2 tsp sea salt flakes
250 g cherry tomatoes on the vine
350 g baby eggplants, halved
500 g Charlotte potatoes, small ones halved, larger ones quartered
juice of 1 lime

“This is my version of an Indonesian dish, balado, with a sauce of chili pepper, tomatoes, garlic, shallots, and lime juice. The sauce pairs perfectly with the eggplants and potatoes, and although it is usually stir-fried, it can also be easily prepared in the oven. This is quite a spicy recipe for me because I usually don't use much chili pepper, but my friend and fellow food writer Ella Risberger assured me that she could taste other things besides chili pepper when I ate a whole pack of yogurt with it because I was on fire.”

How to make the Indonesian baby eggplants with potato wedges

  1. Preheat the oven to 200 °C.
  2. Chop the shallots, garlic, chili peppers, oil, sugar, sea salt flakes, and 5 cherry tomatoes in a food processor or blender until you have a coarse paste.
  3. Place the eggplants and potatoes on a baking sheet that is large enough to fit everything 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 eggplants and potatoes are cooked.
  4. Taste and season with lime juice and salt. Sprinkle with coriander and serve with freshly cooked white rice.

Text: FavorFlav