Aubergine Katsu Curry
Aubergine Katsu Curry is a delicious plant-based twist on the classic Japanese dish. Traditionally made with breaded chicken or pork, this version swaps in thick slices of tender aubergine (eggplant) coated in crispy panko crumbs. Served with fragrant curry sauce over rice, this dish is comforting, flavourful, and perfect for a meat-free meal. Big up to Jesse Jenkins for the aubergine schnitzel!!
Ingredients
- 2 small aubergines
- 1 egg
- 100g panko breadcrumb
- 50g plain flour
- 2 tbsp oil
- 1 onion, finely chopped
- ½ tsp cumin seeds
- 5 cloves garlic
- 3 cm knob ginger
- 4 -5 green finger chillies
- 250g cherry tomatoes, halved
- 45g japanese curry block (half a pack)
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp soy sauce
- 1 tsp honey
- ¼ head white cabbage, thinly sliced
- 3 tbsp mayo
- 2 tbsp apple cider vinegar
- Small handful coriander
- 3 spring onions, finely sliced
Step 1
Place the aubergine directly on a gas hob and char it for 15 minutes, until the skin is completely burned, and the inside is soft. Alternatively, you can use a blowtorch to speed up the process or roast it in the oven at a very high heat.
Step 2
Transfer the charred aubergine to a bowl and cover it with cling film while you prepare the curry sauce.
Step 3
Crush the ginger, garlic, and fresh chilies together with a generous pinch of salt to form a paste. Optionally, you can finely chop or blend the mixture for a smoother texture.
Step 4
Heat a generous amount of oil in a pan and add the cumin seeds. Once they start to sizzle, add the onion and cook for about 5 minutes until softened.
Step 5
Add the cherry tomatoes and ground spices to the pan, cooking for 5 minutes while pressing down on the tomatoes to break them up.
Step 6
In the meantime, crumble the curry block into 250ml of hot water and stir until smooth. Add this mixture along with the garlic paste to the tomatoes and stir well. Let it simmer for 10 minutes, then season with soy sauce and honey to taste.
Step 7
Serve the curry sauce and slaw over hot rice.
Meanwhile, gently peel the skin off the charred aubergine and flatten it with a fork. Season both sides with salt. Dip the aubergine first into flour, then into beaten egg, and finally press it into breadcrumbs to coat evenly.
Step 8
Shallow fry the breaded aubergine in hot oil until golden and crispy. You don't need to fry it for long since the aubergine is already cooked—just fry until it reaches a golden hue.
