Crispy coconut aubergine with lemongrass and ginger coconut curry

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

1. 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. 

2. 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. 

3. 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.