Crispy aubergine slices are served on a delicious aromatic and creamy coconut base with added chickpeas for extra protein. Fresh zingy lime, coriander and spring onion to finish.
Serves 4
INGREDIENTS
For the aubergine:
2 small aubergines - cut into 1cm rounds
130g plain flour
250ml plant based milk
1 tbsp Chinese five spice
1 tsp salt
75g panko breadcrumbs
75g desiccated coconut
2 tbsp sesame seeds
Sunflower oil for frying
For the broth:
2 garlic cloves, minced
3cm ginger, minced
1 lemongrass, bashed, outer leaves removed and finely chopped
1 tsp ground turmeric
Pinch of chilli flakes
400ml coconut milk
250ml vegetable stock
650g jar of chickpeas
1 tbsp soy sauce, drained
To serve:
1 lime
1-2 tbsp chilli oil
3 spring onion, finely chopped
Small bunch of fresh coriander leaves
METHOD
Heat a deep pan over a medium heat with the olive oil. Add the garlic, ginger and lemongrass and fry for 2 minutes until fragrant and the lemongrass has softened. Stir through the turmeric and chilli flakes. Pour in the chickpeas, coconut milk and veg stock and bring to a simmer for 10 minutes. Stir through the soy sauce and taste to season.
To crumb the aubergine, whisk the milk, flour, five spice and salt together in a small bowl. Place the panko crumbs, coconut and sesame seeds in a separate bowl. Dip the aubergine slices in the milk batter then the coconut crumb until coated. Add enough frying oil to a pan to 1cm deep. Heat the oil until you sprinkle breadcrumbs and they sizzle. Lower in the aubergine slices, careful not to overcrowd the pan and fry until golden and crispy, then flip over to fry the other side. Transfer to a tray lined with kitchen paper while you repeat with the rest.
Warm the broth and serve with rice and the aubergine slices. Drizzle with chilli oil and sprinkle over spring onion. Top with coriander leaves and serve with lime wedges.
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