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AUBERGINE KATSU

We’ve been refining this dish for some time now to achieve the perfect balance of a beautifully light but comfortingly warm katsu sauce. Katsu is amazing with the mighty aubergine. You can also make double the sauce and freeze half, it will keep for a month (defrost it overnight in the fridge before reheating).

SERVES 4

175g plain flour

½ tbsp salt

250ml unsweetened plant-based milk

150g panko breadcrumbs

2 aubergines (about 300g each)

4 spring onions

white sesame seeds, for sprinkling

500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve

vegetable oil, for frying

FOR THE KATSU SAUCE

1 large onion

1 small carrot

5cm piece fresh ginger

2 garlic cloves

2 tbsp sesame oil

1 tbsp olive oil

1½ tsp soy sauce

1 tbsp curry powder

350ml vegetable stock

1 lemon

2 tsp garam masala

1 tsp sugar

1 tbsp cornflour

2 tbsp water

Fine grater or Microplane | 2 large frying pans | Liquidiser | Whisk | Line a large plate with kitchen paper

First make the sauce | Peel and dice the onion | Peel and grate the carrot | Peel the ginger by scraping off the skin with a spoon, then finely grate | Peel and grate the garlic

Put one frying pan over a medium heat and warm the sesame oil | Add the onion and fry for 3–4 minutes, stirring | Add the carrot and olive oil and stir for 5–6 minutes | Add the garlic and ginger and stir for 2 minutes | Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock | Blend | Pour back into the pan and return to a medium heat

Cut the lemon in half and squeeze the juice of half into the same pan, catching any pips with your other hand | Sprinkle over the garam masala and sugar and stir | Reduce the heat to low | Taste and add more salt and lemon if required | Put the cornflour and water into a small dish and mix together with a fork | Pour into the pan and stir to thicken

Now make the batter | Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter | Tip the breadcrumbs into a separate bowl

Trim the aubergines and cut into 1cm-thick slices | Tip them into the batter and toss to coat | Pick out one slice and roll it around in the breadcrumbs, covering it completely | Repeat to coat all the slices

Fry the aubergine | Pour the vegetable oil into the second pan until it’s 2cm deep | Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges | Carefully add the aubergine slices and fry in batches for 3–4 minutes on each side, until crispy and deep golden | Transfer to the kitchen paper for a minute to soak up any excess oil

Meanwhile, heat the rice, if necessary, or cook following the instructions on the packet, then divide among plates | Arrange the crispy aubergine on top and drizzle over the katsu sauce | Thinly slice the spring onions and sprinkle them over with the sesame seeds before serving