Preheat the oven to 185°C.

Pierce the aubergine several times with a knife. Drizzle with a little vegetable oil and season with sea salt and cracked black pepper.

Roast for 45 minutes, or until completely soft. Remove from the oven and allow to cool.

While the aubergine is cooling, prepare the katsu curry sauce and rice.

In a bowl, whisk together the white miso paste, plain flour and soy milk until smooth.

Place the batter in one shallow dish and the panko breadcrumbs in a second shallow dish.

Carefully peel the aubergine and cut lengthways into 3 sections, keeping the stem end intact if possible to create a petal effect.

Dip each piece into the batter, allowing any excess to drip away, then coat thoroughly in the panko breadcrumbs.

Heat approximately 2 cm of vegetable oil in a deep pan over medium heat.

Fry the aubergine for 2–3 minutes on each side until golden and crisp.

Drain on kitchen paper and season lightly with sea salt.

Serve immediately with steamed rice and katsu curry sauce.