Mix the sesame and panko together and add into a bowl, seasoning with salt and pepper. Tip the flour into a bowl and season with salt and pepper.

Add the soy milk and lemon juice to another bowl and whisk until it creates a vegan buttermilk.

Take the aubergine and slice into 1 cm circular pieces, once done slice down the middle of each creating semi circles.

Now you have all your mixes and cut pieces it's time to dredge. Dip each piece in this order: vegan buttermilk, then the flour, then back into the vegan buttermilk, then finally into panko/sesame mix. Set aside on a plate or baking sheet.

Shred the lettuce and finely slice spring onion.

When ready to cook, tip enough vegetable oil into a saucepan so it comes halfway up the sides. Place over a high heat until the oil reaches 180 degrees, then turn the heat to medium. Line a plate with kitchen paper. Working in batches, add in the aubergine and allow each side to cook for 2-3 mins, until golden brown, remove and rest on kitchen roll to absorb any excess oil.