Instructions
3 shallots,
peeled 4 cloves of garlic,
peeled 2 fresh red chillies,
2 tablespoons sunflower or olive oil
1 tablespoon sugar
2 teaspoons sea salt flakes
250g cherry tomatoes on the vine
350g baby aubergines,
halved 500g Charlotte potatoes, halved if small, quartered if large
1 lime, juice only
TO SERVE A handful of fresh coriander, chopped Freshly cooked white rice
Instructions
Preheat the oven to 180°C fan/200°C/gas 6. Tip the shallots, garlic, chillies, oil, sugar, sea salt and 5 cherry tomatoes into a food processor or high-speed blender and blitz until you have a rough paste. Tip the aubergines and potatoes into a roasting tin large enough to hold them in one layer and mix with the spice paste. Top with the remaining whole cherry tomatoes, then transfer to the oven and roast for 45–50 minutes, until the aubergines and potatoes are cooked through. Taste and season with lime juice and sea salt. Scatter over the coriander and serve with rice alongside. Note: Depending on your spice tolerance, add or remove a fresh chilli from the spice paste. As always, this dish really does live or die by the seasoning you put on afterwards, so amend the lime and salt until it’s just to your taste.