Crispy Baked Aubergine Katsu Curry

Preheat the oven and prep the ingredients

• Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking sheet with greaseproof paper.
• Slice the aubergines into approx 1cm rounds. Finely dice the carrot and onion. Crush the garlic cloves and peel and grate the ginger. Use the back of a spoon to quickly peel your ginger.

Breadcrumb and bake the aubergine slices

• Put 1/3 of the plain flour, whisked eggs and breadcrumbs into 3 separate wide, shallow bowls.
• Dip the aubergine slices into the plain flour and dust off any excess, then into the whisked eggs and finally the breadcrumbs.
• Place the aubergine slices on the lined baking sheet and bake in the oven for 30 minutes, turning halfway through.

Make the sauce

• Heat the olive oil in a saucepan on a medium heat. Add the carrot and onion and cook for 5 minutes until softened. Add the garlic and ginger and cook for a further 2 minutes.
• Add the remaining 2/3 of the plain flour, the curry powder and the garam masala. Stir well and cook for a couple of minutes. Make the stock cube up according to the pack instructions, using 200ml boiling water per serving. Gradually pour in the stock a little at a time and keep stirring to make a smooth sauce.
• Bring the sauce to the boil then simmer on a low heat for 15 minutes, stirring frequently, until the sauce has thickened to a gravy. Add the honey and soy sauce to taste. If you like a smoother sauce, you can pass it through a fine sieve or blitz with a hand-held blender for a silky finish.

Cook the rice

• Before serving, cook the rice according to the packet instructions. Thinly slice the spring onion.

Plate Up!

• Serve the crispy aubergine with a portion of rice, some curry sauce and a sprinkling of spring onions to garnish and enjoy!