Sauce

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Vegetable oil

0.5 onion, peeled + chopped

1 carrot, chopped into small pieces

2 garlic cloves, peeled + chopped

0.75 tbsp medium curry powder

Salt

0.5x400ml (7.05oz) tin of coconut milk

0.5 tbsp maple syrup

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Aubergine

⅓ cup plain flour, or gluten free flour

Salt + pepper

1 aubergines, sliced 1cm thick

1 cups panko breadcrumbs

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Serving

Jasmine rice

Spring onion

Sesame seeds

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1. Heat a tablespoon of oil in a pan on a medium heat. Add the onion, carrot and garlic and fry for 10 mins.

2. Meanwhile add the flour to a bowl with ½ tsp each of salt and pepper and ¾ cup of water. Combine to form a smooth batter (add more water if the batter is too thick). Add the breadcrumbs to a separate bowl.

3. Dip the aubergine rings first into the batter, then cover in the breadcrumbs and leave them to one side for later.

4. Stir the curry powder and a pinch of salt into the pan with the carrot mix and fry for 1-2 mins. Then stir in the coconut milk and syrup, bring to a gentle simmer and cook for 5 mins.

5. Pour the katsu sauce into a blender and blend until smooth, then pour it back into the pan and leave it to one side.

6. Cook the 4 portions of rice as per the packet instructions.

7. Fill a saucepan with oil until it’s at least 1-2cm / 0.5” deep. Heat the oil until it’s approximately 180°C / 356°F.

8. Cook the aubergine in batches for about 4 minutes on each side or until golden all over. Then leave them on kitchen paper to soak up any excess oil.

9. Heat the sauce in the pan and serve the aubergine with the sauce, cooked rice, sliced spring onion and sesame seeds.