Chicken Katsu with Asian Slaw and Grilled Aubergine with Asian Slaw and Grilled Aubergine

Preheat the oven to 180C.

Peel and finely chop the garlic and ginger.

In a bowl, mix together 2/3 of the soy sauce, half of the ginger and half of the garlic.

Halve the aubergine lengthways and score the eggplant with diagonal criss cross pattern.

Julienne the carrot and red capsicum.

Thinly slice the red and white cabbage.

Roughly chop the coriander.

In a bowl combine and toss together the cabbage, carrot, capscium, and coriander.

In another larger, shallow bowl, mix together 1/2 the remaining soy and egg. Beat until combined.

Empty the breadcrumbs and plain flour onto different plates.

Season the chicken breast(s) with salt and pepper and then dip in the plain flour.

Shake off any excess and then dip in the egg mixture, then dip in the breadctrumbs, pressing firmly to coat.

Transfer the chicken to a baking tray; drizzle/spray with olive oil and place in the oven.

Brush the mixture over the aubergine.

Place the glazed aubergine into the oven.

In a saucepan, heat over medium heat the tomato ketchup, all spice, worcestershire sauce, remaining soy, rice vinegar, caster sugar, remaining ginger and garlic.

Bring the katsu sauce to the boil, lower heat and cook until reduced slightly.

When the chicken is cooked remove from the oven along with the aubergine.

Transfer the chicken to a cutting board and thickly slice the chicken diagonally.

Drizzle the remaining mirin mixture over the asian slaw.

Arrange the asian slaw on the serving plates.

Serve the sliced chicken aside the asian slaw and the glazed aubgerine.