Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish – your new curry night favourite
Prep:15 mins
Serves 4
4 tbsp plain flour2 aubergines, sliced into 0.5cm discs100g dried breadcrumbs (see tip, below left, for how to make your own to save money)4 tbsp vegetable oil250g basmati rice1 large onion, finely chopped4 garlic cloves, crushed3 tbsp curry powder2 tbsp clear honey400ml can coconut milk1 large cucumber
STEP 1In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.STEP 2Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.STEP 3Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.
