Updated: Sep 29, 2021
Aubergine ("Nasu" in Japanese, in case you were wondering), is a vegetable that the Japanese love. It's eaten a lot more in Japan than here in the UK. That's a shame because aubergines are full of good things - fibre, anti-oxidants and minerals - and they're ultra low in fat. Some people say they don't like the texture of aubergine but I think this recipe would persuade even the most ardent anti-aubergine agitator to change their ways - the breadcrumbs and the seasoning in this recipe lift the Aubergine Katsu to another level - really - you get the crunchy texture of the panko breadcrumb crust followed by the softness of the aubergine flesh - taste-wise you get the rich taste of the coating and the subtle almost fruity taste of the aubergine beneath. Try it out and I think it will quickly become one of your go to recipes for a light and healthy lunch or supper dish.
Of course, it is great for vegetarians and vegans as well.
Served with a salad of green leaves, I honestly don't think you can do aubergine more justice than this.
Are you keen to try this dish out? You can find the written recipe just below and for the Youtube tutorial click Aubergine Katsu or scroll to the bottom of the page.
Happy cooking! Kurumi XXXX.
You could pair this recipe with Tofu katsu for a bit of a non-meat katsu feast. You can find the recipe for tofu katsu here.
(makes 2 portions)
salt & pepper
40g plain flour
40g “panko” breadcrumbs
1/2 lemon for garnishing
Bull-Dog or brown sauce
veg oil for deep frying
cut off both ends of the aubergine and then cut in half lengthways
sprinkle some salt onto the flesh, then stand for 10 mins (this reduces the bitter tang) before rinsing the salt away
mix the flour & water into a loose paste
sprinkle some pepper over the aubergine flesh
coat the aubergine with the flour mixture then, roll it in the breadcrumbs
fill a pan 2-3cm of veg oil and deep fry the aubergine, turning once
when the panko breadcrumb crust is golden in colour, remove the aubergine katsu from the pan to drain on some kitchen paper
repeat with the remaining aubergine pieces
your aubergine katsu are ready. garnish with Bull-Dog sauce & lemon wedges before serving