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Golden Aubergine katsu curry

Prep Time:

15 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

In my humble opinion, deep frying aubergine/eggplant in panko breadcrumbs is one of the best ways to enjoy this vegetable - deep frying softens and moistens the aubergine flesh and the breadcrumb coat addsa nother layer of texture to treat the taste buds. Aubergine isn't of itself a particularly flavoursome vegetable so combining it with a curry sauce is a great way to enjoy it.


for the curry sauce:

1/2 onion

50g carrot

1 slice ginger

1 clove garlic

1 tbsp vegetable oil

1/2 cumin powder

1/2 coriander powder

3 tbsp sweetcorn

300ml water

2 Golden Japanese curry cubes

1/2 tbsp tomato ketchup

salt & pepper

for the aubergine katsu:

1 aubergine/eggplnt  (250g)

40g plain flour

90ml water

50g panko breadcrumbs*

450g cooked rice

veg oil for deep frying

some kitchen paper

*i prefer using “panko” breadcrumbs but you can use normal breadcrumbs as well


to make the curry sauce: 

slice & chop the onion finely

peel & grate the carrot

slice & chop the ginger & garlic finely

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

for 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 / 375 F, then deep fry the auberbine pieces  until golden in colour

drain onto the kitchen paper

place half of the rice in a bowl, add the fried aubergine, top with the curry sauce and serve

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