Aubergine is one of my favourite vegetables and I think there is no better way to serve it than as a katsu - that is, deep fried in panko breadcrumbs. IMHO, deep frying aubergine in panko lifts it to another level - you get the lovely soft flesh on the inside but a nice crunchy coating on the outside - yum -nothing more, nothing less.
While aubergine katsu is great by itself, it also goes brilliantly with a curry sauce. I used the S&B brand Golden curry cubes to make this (the Hot grade), but other Japanese curry brands work just as well. I like to put a little more punch into my Japanese curries, so I added some cumin and coriander powder to the mix. This makes a great lunch or dinner and is good as a vegetarian option as well. As the saying goes, "what's not to like?".
If you think this sounds too good to resist, you can find the youtube tutorial by clicking Aubergine Katsu Curry or scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
If you fancy a meat based katsu curry instead, take a look at my Pork Katsu Curry recipe.
Aubergine Katsu Curry
ingredients: (2 servings)
for the curry sauce:
1 slice ginger
1 clove garlic
1 tbsp vegetable oil
1/2 cumin powder
1/2 coriander powder
3 tbsp sweetcorn
2 Japanese curry cubes
1/2 tbsp tomato ketchup
salt & pepper
for the aubergine katsu:
1 aubergine (250g)
40g plain flour
50g panko breadcrumbs*
450g cooked rice (wet weight)
veg oil for deep frying
some kitchen paper
*i use “panko” breadcrumbs but you can use normal breadcrumbs as well
to make the curry sauce, slice & finely chop the onion
peel & grate the carrot
slice & finely chop the ginger & garlic
heat 1 tbsp of oil in a pan, add the onion, ginger & garlic and fry for 1 min
add the cumin & coriander and stir, then add the sweetcorn & carrot and stir again
add the water, salt, pepper & ketchup and stir again
finally add the curry cubes & cook for about 10 mins, stirring occasionally
to make the aubergine katsu:
quarter the aubergine lengthways, then cut into bite sized pieces
mix the flour and water into a paste
coat the aubergine with the flour mixture & then coat with the panko breadcrumbs
fill a pan with 1 cm of vegetable oil, heat to 170’C, deep fry the aubergine until golden in colour, then drain on the kitchen paper
to assemble your dish:
place half of the rice into each serving bowl, add the fried aubergine katsu and top with the curry sauce before serving