Aubergine Katsu Curry by @jorgelavelar
2 servings
🍆
2
Aubergine
🥢
30 ml
Soy sauce
🌾
100 g
Plain flour
🥛
200 ml
Plant milk
🥖
100 g
Panko breadcrumbs
🧄
15 ml
Garlic powder
🌶️
15 ml
Smoked paprika
🫗
500 ml
Neutral oil
🧂
5 ml
Salt
⚫
5 ml
Pepper
🫙
240 ml
Japanese curry sauce
🥒
240 ml
Pickled veg
🍚
200 g
Basmati rice
🧅
1 bunch
Spring onions
🍋
1
Lime
🌶️
30 ml
Crispy chilli oil
- Preheat
Preheat the oven to 200 degrees celsius, or use your air fryer, then lightly oil the aubergine, season with salt and pepper, then roast for 30 minutes until completely softened.
- Place
Place in a bowl, cover with clingfilm, then allow to steam and cool. Then peel the aubergine, slightly flattening with your hands.
- Lay
Lay the aubergines out on a plate or tray, season with soy sauce, covering well, then leave to marinate for 30 minutes in the fridge (or just cook straight away).
Meanwhile, prepare your curry sauce and your pickles, or use shop-bought.
- Fill
Get three trays or shallow bowls out, then fill one with flour, one with milk, then one with breadcrumbs. Season the flour and breadcrumbs with salt, pepper, garlic powder and smoked paprika.
- Coat
Carefully coat the aubergine first in the flour, then milk, then breadcrumbs, making sure to cover with each layer well.
- Heat
Heat up your oil up to medium high, then carefully place the aubergine (1 at a time if using smaller pan) into the oil.
- Cook
Cook for 3-4 minutes on each side, or until golden and crisp. Drain away the excess oil with kitchen towel.
- Serve
Serve the aubergine katsu with the rice, lots of curry sauce and pickled veg - then enjoy!
Aubergine Katsu Curry by @jorgelavelar
2 servings
🍆
2
Aubergine
🥢
30 ml
Soy sauce
🌾
100 g
Plain flour
🥛
200 ml
Plant milk
🥖
100 g
Panko breadcrumbs
🧄
15 ml
Garlic powder
🌶️
15 ml
Smoked paprika
🫗
500 ml
Neutral oil
🧂
5 ml
Salt
⚫
5 ml
Pepper
🫙
240 ml
Japanese curry sauce
🥒
240 ml
Pickled veg
🍚
200 g
Basmati rice
🧅
1 bunch
Spring onions
🍋
1
Lime
🌶️
30 ml
Crispy chilli oil
Preparation Steps
Step 1/9
Preheat the oven to 200 degrees celsius, or use your air fryer, then lightly oil the aubergine, season with salt and pepper, then roast for 30 minutes until completely softened.
Step 2/9
Place in a bowl, cover with clingfilm, then allow to steam and cool. Then peel the aubergine, slightly flattening with your hands.
Step 3/9
Lay the aubergines out on a plate or tray, season with soy sauce, covering well, then leave to marinate for 30 minutes in the fridge (or just cook straight away).
Step 4/9
Meanwhile, prepare your curry sauce and your pickles, or use shop-bought.
Step 5/9
Get three trays or shallow bowls out, then fill one with flour, one with milk, then one with breadcrumbs. Season the flour and breadcrumbs with salt, pepper, garlic powder and smoked paprika.
Step 6/9
Carefully coat the aubergine first in the flour, then milk, then breadcrumbs, making sure to cover with each layer well.
Step 7/9
Heat up your oil up to medium high, then carefully place the aubergine (1 at a time if using smaller pan) into the oil.
Step 8/9
Cook for 3-4 minutes on each side, or until golden and crisp. Drain away the excess oil with kitchen towel.
Step 9/9
Serve the aubergine katsu with the rice, lots of curry sauce and pickled veg - then enjoy!
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
600 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
30 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Geographic
Japan, Asia
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos