Recipe of the day: Aubergine and lentil bobotie with coconut custard

For the bobotie:

• 30 ml vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, finely grated
• 1 knob ginger, finely grated
• 15 ml mild curry powder
• 15 ml garam masala or mild masala
• 5 ml ground turmeric
• 5 ml ground cinnamon
• 5 ml ground cumin
• 5 ml ground coriander
• 1 large aubergine, cut into 1x1cm cubes
• 2 x 400 g cans lentils, drained
• 1–2 slices white bread, processed to crumbs
• 1 cup water
• 60 ml fruit chutney (plus more for serving)
• 15 ml Worcester sauce
• 15 ml tomato paste
• 125 ml seedless raisins (optional)
• Salt & pepper
• A squeeze of lemon juice, optional

For the custard layer:

• 1 x 400 g coconut milk
• 3 eggs
• A few bay leaves (or curry leaves)
• Salt & pepper