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
GREEK GYROS (#ulink_e8c2b84f-81b8-5d98-9310-534b3dfa37ac)
Tzatziki is a wonderful dip for things like nachos and crudités or simply spread over bread, so make an extra batch of it to use in another meal. You can make these mushrooms a day ahead and reheat them. If you don’t fancy bread, this would make a really great salad box.
SERVES 4
2 red onions
2 garlic cloves
400g shiitake mushrooms
3 tbsp olive oil
2 tbsp red wine vinegar
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
½ tsp sugar
1 tsp salt
1 large tomato
½ head baby gem lettuce
4 Greek pitta breads (roughly 20cm in diameter)