Eggplant (Aubergine) Katsu Curry

Delicious, vegan meal I found this recipe on Instagram. I have been saving vegan recipes since my SO who is considering a vegan diet for diabetes and pre-diabetes prevention.

10/10 will make again. 

This would be very easy to swap out with pork cutlets, chicken, tofu? or probably many other proteins (or vegetables!) of your choice if you don't want eggplant.

Eggplant (Aubergine) Katsu Curry

from #alfiecooks_

serves 2

Ingredients:

2 medium eggplants

2 Tbs. soy sauce

3/4 cup (100 g) flour

3/4 cup (100 g) panko bread crumbs

3/4 cup (200 mL) milk (or milk alternative)

1/2 tsp. each salt, ground pepper, garlic powder, paprika; divided between flour and bread crumbs

2 cups (500 mL) oil for frying

For serving:

cooked rice

Japanese curry*

Picked vegetables**

spring onions, green parts sliced (optional)

lime, sliced into wedges (optional)

chili oil (optional)

*Japanese curry:

I got a 3.2 oz (92 g.) box of S&G Golden Curry (Japanese curry mix) from Amazon for $2.48 and mixed the whole thing with 2.25 cups water. Only needed about half of that for the recipe

**Pickled vegetable:

I slightly modified this recipe from Love & Lemons: 

1. In a large lidded container, slice on a mandolin 2 medium or large red onions, 1 cucumber, and 2 to 4 medium to large carrots. Add 2 whole cloves peeled garlic and 1 Tbs. whole peppercorns (optional). 

2. In a small saucepan, boil 2 cups white vinegar, 2 cups water, 1/3 cup sugar, and 2 Tbs. salt. Just as soon as sugar and salt are dissolved, take mixture off heat and pour over vegetables. Cover with a lid and let cool to room tempture before storing (for up to 2 weeks). Vegetables will be ready to eat after ~1 hour. Note: this recipe will make way more pickled veg than you need for a single recipe.

Instructions:

1. If making homemade pickles for serving, do that first so they'll be ready by the time you sit down to eat (see suggestion above).

2. If making fresh rice, get that started so it's ready by the time you sit down to eat.

3. Preheat oven to 400F (200C). Wash eggplants, and place in baking dish. Coat with oil, salt, pepper, and bake for 30 minutes or until completely soft.

4. (optional) Place hot eggplants into a bowl and cover with plastic wrap. This will help steam the eggplants and make removing the skins easier.

5. Start oil heating in a pan for frying on medium-high heat in a medium pan (ideal frying temperature is 350-375F).

6. Peel eggplants and slightly flatten with hands. Toss in soy sauce. 

*I kept the skins and then fried those too for a snack! Keep a bit of meat on the skins if you choose to do that.

7. Get 3 trays: one for flour, one for milk, one for panko bread crumbs. Divide the spices between the flour and breadcrumbs and mix each well.

8. Coat your first eggplant in flour mixture, then dip in milk, then panko bread crumbs. Fry each eggplant one at time so you don't over crowd them. Cook for ~3 minutes on each side until golden brown. Dry on rack or paper towels to take away excess oil after frying.

9. Prepare curry sauce (see suggestion above).

10. Serve and enjoy!