ingredients

• 1 large aubergine
• 1 sweet potato, peeled about ½ cup all
• purpose flour / rice flour for GF version
• salt & pepper
• about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
• about 100 g panko breadcrumbs** or GF breadcrumbs if required
• 2 teaspoon sesame seeds high smoke oil for shallow frying
• CURRY SAUCE:
• 2 tablespoon neutral tasting oil
• 1 large onion (I used red), finely diced
• 5 garlic cloves, finely diced
• 3 teaspoon ginger, finely grated
• 2 medium carrots, peeled and sliced
• 1/ 2 Granny Smith (sour) apple, peeled and diced
• 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
• 4 teaspoon curry powder (I used hot madras curry powder)
• 1 teaspoon garam masala
• 4 teaspoon tamari or soy sauce
• 2 teaspoon rice vinegar
• 2 teaspoon mirin (sweet Japanese rice wine) or maple syrup, to taste
• OPTIONAL EXTRAS:
• 1½-2 cups of your favourite rice, cooked or steamed
• 1 head of lettuce, I used lollo rosso
• a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)