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PREP 15 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 2 medium aubergines sliced 1cm thick
  • 50 g plain flour
  • 3 eggs beaten
  • 100 g panko breadcrumbs
Katsu Curry Sauce
  • 1 carrot finely diced
  • 1 large onion finely diced
  • 4 garlic cloves minced
  • 1 thumb sized piece ginger crushed
  • 1 Heaped tablespoon plain flour
  • 1 Heaped tablespoon garam masala
  • 700 ml vegetable stock
  • 1 tbsp honey
  • 2 tbsps soy sauce
  • 5 Spring onions sliced to garnish

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Crispy Baked Aubergine Katsu Curry

Crispy Baked Aubergine Katsu Curry

This recipe is from my new book 'Cook Slow Light & Healthy' and its a banger. Usually Katsu is a bread crumbed chicken escalope fried until crisp and then smothered in a sweet and spiced Japanese curry sauce. My veggie version heroes the humble aubergine and instead of frying I actually oven bake this element. You cannot recreate this crispy element in the slow cooker so this time double team with your oven to create this Eastern delight.

  1. Fry the carrot and onion in some oil over a medium for 5 minutes until softened then add the garlic and ginger then cook for a further 2 minutes. Add in the flour and spices then stir well, cooking for a couple of minutes. Pour in the stock then simmer for 15-20 minutes, stirring frequently. Add the honey and soy to taste. If you like a smoother sauce pass through a sieve or blitz for a silky finish.
  2. Dredge the aubergine in the flour, then the egg then breadcrumbs, place onto an oiled baking sheet and bake in an oven pre-heated to 200℃ / gas mark 6 for 30 minutes, turning half way through.
  3. Serve the crispy aubergine with a portion of rice, some curry sauce and a sprinkling of spring onion.
Crispy Baked Aubergine Katsu Curry

Crispy Baked Aubergine Katsu Curry

This recipe is from my new book 'Cook Slow Light & Healthy' and its a banger. Usually Katsu is a bread crumbed chicken escalope fried until crisp and then smothered in a sweet and spiced Japanese curry sauce. My veggie version heroes the humble aubergine and instead of frying I actually oven bake this element. You cannot recreate this crispy element in the slow cooker so this time double team with your oven to create this Eastern delight.

PREP 15 minutes
TOTAL 45 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 2 medium aubergines sliced 1cm thick
  • 50 g plain flour
  • 3 eggs beaten
  • 100 g panko breadcrumbs
Katsu Curry Sauce
  • 1 carrot finely diced
  • 1 large onion finely diced
  • 4 garlic cloves minced
  • 1 thumb sized piece ginger crushed
  • 1 Heaped tablespoon plain flour
  • 1 Heaped tablespoon garam masala
  • 700 ml vegetable stock
  • 1 tbsp honey
  • 2 tbsps soy sauce
  • 5 Spring onions sliced to garnish
  1. Fry the carrot and onion in some oil over a medium for 5 minutes until softened then add the garlic and ginger then cook for a further 2 minutes. Add in the flour and spices then stir well, cooking for a couple of minutes. Pour in the stock then simmer for 15-20 minutes, stirring frequently. Add the honey and soy to taste. If you like a smoother sauce pass through a sieve or blitz for a silky finish.
  2. Dredge the aubergine in the flour, then the egg then breadcrumbs, place onto an oiled baking sheet and bake in an oven pre-heated to 200℃ / gas mark 6 for 30 minutes, turning half way through.
  3. Serve the crispy aubergine with a portion of rice, some curry sauce and a sprinkling of spring onion.

Click here if you'd like to buy my latest cookbook.