Katsu Curry Chicken Stuffed Eggplant | Bertolli Olive Oil

Ingredients

• 2 tbsp Bertolli Originale Olive Oil
• 1 small brown onion, finely chopped
• 2 small potatoes, peeled, cut into 1cm cubes
• 1 carrot, diced
• 500g chicken breast mince
• 1 packet Japanese Curry (mild)
• 2 large eggplants, halved lengthways
• Bertolli Originale Olive Oil Spray
• 1 cup panko breadcrumbs
• Steamed white rice, shredded red cabbage and edamame sides, to serve
• Pickled ginger and sesame seeds, to serve