½ seedless cucumber

2 red chilis, thinly sliced

½ cup seasoned rice vinegar

1 large aubergine

1 Good It’s Gluten Free Katsu Curry Meal Kit

Vegetable oil

2 cups cooked rice

1 green onion, thinly sliced

Using a vegetable peeler, carefully peel long strips of cucumber. When you get too close to the seeds, turn the cucumber, and continue until all you have left are the seeds. Place in a bowl with ¼ cup rice vinegar and let sit at room temperature while you prepare the rest of the meal. Add the chili slices to the rest of the vinegar and let sit at room temperature as well.

Slice the aubergine into ½ - ¾ inch slices. Combine batter mix with 10 tablespoons water and whisk until smooth. Put the panko breadcrumbs from the kit in a shallow bowl or on a plate. Heat the Katsu sauce from the kit in a small saucepan and keep warm. Next, coat the aubergine in batter and dip in panko crumbs.

Add enough oil in a large skillet to come up ¼ inch. Heat until it begins to simmer. Fry the aubergine slices in batches for 3 – 5 minutes until golden brown and tender.

Serve the aubergine over rice drizzled with the warm Katsu sauce. Garnish with green onion slices and quick pickled chilies and serve with the cucumber salad.