Aubergine Katsu Curry

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

2: In a bowl, mix the plain flour with salt and pepper, and add 3/4 cup of water to form a smooth batter.

3: Transfer the breadcrumbs to a separate bowl.

4: Dip the sliced aubergines into the batter, then into the breadcrumbs, and set aside.

5: Stir the curry powder and a pinch of salt into the sautéed vegetables and fry for 1-2 minutes.

6: Stir in the coconut milk and maple syrup, bring to a simmer, and cook for 5 minutes.

7: Blend the katsu sauce until smooth and return it to the pan.

8: Cook the jasmine rice according to packet instructions.

9: Fill a saucepan with oil (about 1-2 cm deep) and heat to 180°C (356°F).

10: Fry the aubergines in batches for about 4 minutes on each side or until golden.

11: Drain the fried aubergines on kitchen paper to soak up excess oil.

12: Heat the sauce and serve the fried aubergine with the sauce, cooked rice, sliced spring onion, and sesame seeds.