AUBERGINE KATSU CURRY

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AUBERGINE KATSU CURRY 🍆

By @Alfiecooks_

INGREDIENTS (serves 2)

2 Aubergines / Eggplants
2 tbsp soy sauce
100g Plain Flour
200ml Plant Milk
100g Panko Breadcrumbs
1tbsp Garlic Powder
1tbsp Smoked Paprika
500ml Neutral Oil (for frying)
Salt
Pepper

TO SERVE

Japanese Curry Sauce
Pickled Veg
Basmati Rice
Small Bunch of Spring Onions
1 Lime
2tbsp Crispy Chilli Oil

METHOD

1. Preheat the oven to 200 degrees celsius, or use your air fryer, then lightly oil the aubergine, season with salt + pepper, then roast for 30 minutes until completely softened.
2. Place in a bowl, cover with clingfilm, then allow to steam + cool. Then peel the aubergine, slightly flattening with your hands.
3. Lay the aubergines out on a plate or tray, season with soy sauce, covering well, then leave to marinate for 30 minutes in the fridge (or just cook straight away).
4. Meanwhile, prepare your curry sauce + your pickles, or use shop-bought.
5. Get three trays / shallow bowls out, then fill one with flour, one with milk, then one with breadcrumbs. Season the flour + breadcrumbs with salt, pepper, garlic powder + smoked paprika.
6. Carefully coat the aubergine first in the flour, then milk, then breadcrumbs, making sure to cover with each layer well.
7. Heat up your oil up to medium high, then carefully place the aubergine (1 at a time if using smaller pan) into the oil
8. Cook for 3-4 minutes on each side, or until golden + crisp. Drain away the excess oil with kitchen towel.
9. Serve the auberginbe katsu with the rice, lots of curry sauce & pickled veg - then enjoy!