Veganeasy! by Denise Smart

Author:Denise Smart
Language: eng
Format: epub
Publisher: Ebury Publishing
Published: 2018-12-19T16:00:00+00:00

BASICS

salt and black pepper, rapeseed oil

Heat the oven to 180ºC/160ºC fan/350ºF/Gas mark 4. Place the flour or cornflour in a bowl and add 5 tablespoons of tap water or just enough to make a runny paste, then season.

Place the breadcrumbs on a plate. Dip the aubergines in the flour paste to coat on all sides, then dip into the breadcrumbs, pressing down to help the crumbs stick.

Heat a thin layer of rapeseed oil in a large frying pan over a high heat. Test it is hot enough by dropping in a few breadcrumbs, which should quickly turn golden. Reduce the heat and cook the aubergine slices in batches for 2 minutes on each side or until golden, adding a little more oil between batches. Transfer the slices to a baking tray, then cook in the oven for 15 minutes until tender.

Meanwhile, cook the rice according to the pack instructions. When the aubergine slices are ready, gently heat the curry sauce.

Divide the rice between two plates. Arrange the aubergine slices over the rice and serve with the curry sauce.

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