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Serves
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Ingredients
Sesame Panko Aubergine
  • 1 Aubergine sliced into medium sized chunks
  • 20 g Plain flour
  • 30 g Panko breadcrumbs
  • 15 g Sesame seeds
  • 1 Egg, beaten
Katsu Curry Sauce
  • 1 tbsp Vegetable oil
  • 1 White onion, finely chopped
  • 1 Carrot, peeled and finely chopped
  • 1 Crushed garlic clove
  • 2 cm Piece of fresh grated ginger
  • 1 tbsp Mild curry powder
  • ½ Turmeric
  • 400 ml Light coconut milk
  • 1 tbsp Honey
  • 1 tsp Light soy
Mixed Salad & Dressing
  • 1 Bag mixed salad leaves
  • 1 Crushed garlic clove
  • 1 Finely chopped shallot
  • 1 cm Piece of fresh grated ginger
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Ketchup
  • 1 tbsp Water
  • 50 ml Vegetable oil
  • 2 tbsps Light soy
Sesame Panko Aubergine Katsu Curry, Basmati Rice, Mixed Leaf Salad with the EPIC Wagamama Salad Dressing Sesame Panko Aubergine Katsu Curry, Basmati Rice, Mixed Leaf Salad with the EPIC Wagamama Salad Dressing

Sesame Panko Aubergine Katsu Curry, Basmati Rice, Mixed Leaf Salad with the EPIC Wagamama Salad Dressing

A healthy veggie version of one of our total favs!

Prep 35 minutes
Total 45 minutes

Katsu Curry Sauce:

  • Heat 1 tbsp oil in a pan and cook the onions and chopped carrots until the onions are soft and golden in colour, about 8 mins.
  • Add the garlic and ginger and fry for 30 seconds before stirring in the curry powder and turmeric. Cook the spices for a couple of minutes and then add the coconut milk, honey and 100 ml water. Season with salt and pepper, cover and simmer over a low heat for 20 mins.
  • Once the carrots are cooked through, blitz in a blender until smooth. Season to taste and keep warm until ready to serve.

Sesame Panko Aubergine:

  • Cut into medium sized circular chunks, dip in flour and shake of the excess before dipping into the egg. Make sure each piece is evenly coated before rolling in the panko and then rolling in the sesame seeds.
  • Place on a baking tray and cook in the oven at 200℃ for 10 minutes. Finish under the grill for 2-3 minutes to colour the breadcrumb. You can fry in vegetable oil if you like a really crisp coating.

Wagamamas Epic Salad Dressing:

  • Add all of the ingredients listed and whisk until fully combined.
Sesame Panko Aubergine Katsu Curry, Basmati Rice, Mixed Leaf Salad with the EPIC Wagamama Salad Dressing Sesame Panko Aubergine Katsu Curry, Basmati Rice, Mixed Leaf Salad with the EPIC Wagamama Salad Dressing

Sesame Panko Aubergine Katsu Curry, Basmati Rice, Mixed Leaf Salad with the EPIC Wagamama Salad Dressing

A healthy veggie version of one of our total favs!

favorite
print
like
Prep 35 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Sesame Panko Aubergine
  • 1 Aubergine sliced into medium sized chunks
  • 20 g Plain flour
  • 30 g Panko breadcrumbs
  • 15 g Sesame seeds
  • 1 Egg, beaten
Katsu Curry Sauce
  • 1 tbsp Vegetable oil
  • 1 White onion, finely chopped
  • 1 Carrot, peeled and finely chopped
  • 1 Crushed garlic clove
  • 2 cm Piece of fresh grated ginger
  • 1 tbsp Mild curry powder
  • ½ Turmeric
  • 400 ml Light coconut milk
  • 1 tbsp Honey
  • 1 tsp Light soy
Mixed Salad & Dressing
  • 1 Bag mixed salad leaves
  • 1 Crushed garlic clove
  • 1 Finely chopped shallot
  • 1 cm Piece of fresh grated ginger
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Ketchup
  • 1 tbsp Water
  • 50 ml Vegetable oil
  • 2 tbsps Light soy

Katsu Curry Sauce:

  • Heat 1 tbsp oil in a pan and cook the onions and chopped carrots until the onions are soft and golden in colour, about 8 mins.
  • Add the garlic and ginger and fry for 30 seconds before stirring in the curry powder and turmeric. Cook the spices for a couple of minutes and then add the coconut milk, honey and 100 ml water. Season with salt and pepper, cover and simmer over a low heat for 20 mins.
  • Once the carrots are cooked through, blitz in a blender until smooth. Season to taste and keep warm until ready to serve.

Sesame Panko Aubergine:

  • Cut into medium sized circular chunks, dip in flour and shake of the excess before dipping into the egg. Make sure each piece is evenly coated before rolling in the panko and then rolling in the sesame seeds.
  • Place on a baking tray and cook in the oven at 200℃ for 10 minutes. Finish under the grill for 2-3 minutes to colour the breadcrumb. You can fry in vegetable oil if you like a really crisp coating.

Wagamamas Epic Salad Dressing:

  • Add all of the ingredients listed and whisk until fully combined.