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.
Ingredients
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
Preparation
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