Roast the aubergine Preheat the oven to 220°C (450°F).

Using a fork, stab the whole aubergine 7–10 times, depending on its size.

Place the pierced aubergine on a baking tray (no oil or salt is needed at this stage).

Bake for 1 hour until the aubergine appears deflated and is very easy to pierce with a fork.

Let it cool while you prepare the sauce.

In a small pot, combine the tomato sauce, salt, sugar, turmeric, smoked paprika, and half a can of drained butter beans.

Let the sauce simmer on low heat while you fry the eggplant schnitzel.

In a shallow bowl, whisk together the flour, starch, water, and salt until smooth. Small lumps are fine.

Add the panko breadcrumbs to a separate shallow bowl.

Peel the skin off the roasted aubergine using a fork, as it may still be hot.

Season the peeled aubergine.

Season the peeled aubergine and gently flatten it with a fork.

Heat a frying pan with rapeseed or sunflower seed oil over medium-high heat (I heat it on setting 7 out of 10 on our induction).

Holding the aubergine by its top cap (stem attachment), gently dip it into the batter, coating one side, then the other. Be careful not to flip it too much to prevent the top from falling off.

Transfer the battered aubergine to the panko breadcrumbs, pressing lightly to coat evenly on all sides.

Once the frying oil reaches 190°C (375°F), carefully place the aubergine in. If you don’t have a thermometer, test the temperature by dropping a small amount of batter into the oil—if it sizzles immediately, it's ready.

Fry for 3–5 minutes on each side until the breadcrumbs turn a deep golden brown.

Spread the tomato and butter bean sauce onto a large plate.

Place the whole schnitzel on top, or slice it into strips on a cutting board before adding it to the sauce.