Aubergine Katsu Curry

by - https://thebatchlady.com/r/5069/

This wonderful dish is the perfect veggie fakeaway. Breadcrumbed discs of aubergine topped with katsu sauce and served with rice will be your new favourite Friday night recipe!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
Japanese
Servings
4

Nutrition (per serving)

Calories
114kcal
Fat
0.3g
Sat. Fat
0.0g
Carbs
23.8g
Sugars
0.1g
Fibre
0.8g
Protein
3.2g
Salt
0.6mg
Ingredients
Serves

Ingredients

  • aubergine
    2 piece
  • plain flour
    1 cup
  • panko breadcrumbs
    2 cups
  • vegetable oil
    40 ml

To Serve

  • Katsu Curry Sauce
    1 jar

Method

    1. Slice the aubergines into 1 1/2cm discs. 
    2. Add the flour to a bowl and slowly whisk in some cold water until you have a thick batter.
    3. Add the breadcrumbs into a separate bowl.
    4. Now take a disc of aubergine and dip into the batter and then into the breadcrumbs making sure to coat well at each stage.
    5. Once coated, place on a lined tray and repeat until you have coated all the discs.
    6.  To a large frying pan add 2 cm vegetable oil and place on a medium heat.
    7. Fry the aubergine slices for 2-3 minutes on each side until golden, fry these in batches and remove and place onto a tray lined with kitchen roll once cooked. Leave to cool.

Ready to freeze

  1. Leave the slices to cool completely before flash freezing in the freezer on the baking tray for 1 hour until hard, then add to a freezer bag to save space.

     

  2. Ready to eat

    Remove from the freezer and place on a baking tray and into a preheated oven to 200oc for 15 minutes. Meanwhile,  heat your katsu sauce in a saucepan.. Serve the aubergine discs with the sauce over the top and a side of rice.

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.