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final image of eggplant katsu curry topped with spring onions and sesame seeds
Eggplant katsu curry
Crispy golden eggplant katsu with a rich, mild Japanese curry. The perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 Eggplant

For the sauce-

  • 150 ml Coconut milk
  • 300 ml Water
  • 1 Yellow onion
  • 2 tbsp Mild curry powder
  • 1 tbsp Light soy sauce
  • 1 tbsp Vegan chicken stock powder
  • 1 tsp Turmeric
  • 1 tsp White sugar
  • For the breadcrumb-
  • 100 g Plain flour
  • 180 ml Water
  • 100 g Panko breadcrumbs

Instructions
 

  • Peel the eggplant and add to a container with a lid- microwave for 4-5 minutes or until the eggplant is soft all the way through. You can also do this in a steamer basket if you prefer.
  • Cut the eggplant in half and gently make small, shallow slices to flatten it into a cutlet shape.
  • Mix the flour and water in one bowl and add the panko breadcrumbs into the other bowl.
  • Dip the eggplant into the flour and then into the panko.
  • Add to a lined baking tray, spray with oil and bake on 200C for 30 minutes flipping halfway.
  • Whilst the eggplant is baking make the sauce.
  • Dice the onion small and fry in oil or water until softened.
  • Add all of the rest of the sauce ingredients and simmer on low heat for 15 minutes.
  • Leave to cool and blend if you want a smooth sauce.
  • Once the eggplant is golden and crispy serve with the sauce and some sticky rice.