Aubergine Katsu Curry
This satisfying Aubergine Katsu Curry features crispy panko-coated aubergine slices served over rice and smothered in a rich, savory, lightly spiced Japanese-style curry sauce. It’s a fantastic plant-based main dish that’s hearty, flavorful, and full of texture — golden crisp outside, creamy inside.
Time:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves 2–3
Ingredients:
For the Crispy Aubergine:
1 large aubergine (eggplant), sliced into ½-inch (1.2 cm) rounds
Salt, for sweating the aubergine
½ cup all-purpose flour
1 tsp cornstarch
½ cup water (adjust for smooth batter)
1 cup panko breadcrumbs
Salt and pepper
Neutral oil, for frying (like sunflower or canola)
For the Katsu Curry Sauce:
1 tbsp oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 medium carrot, grated or finely chopped
1 tbsp curry powder (mild or medium)
1 tbsp flour
2 cups vegetable broth
1 tbsp soy sauce
1 tsp maple syrup or honey
Salt and pepper, to taste
To Serve:
Steamed rice (short-grain or jasmine)
Spring onions or fresh coriander, sliced
Optional: pickled radish or cucumber
Instructions:
1. Prep the Aubergine:
Lightly salt the aubergine slices and let sit for 15 minutes to draw out bitterness. Pat dry with a paper towel.
2. Make the Curry Sauce:
Heat oil in a saucepan over medium heat.
Add onion and cook for 5 minutes until soft.
Add garlic, ginger, and carrot. Sauté 2–3 minutes.
Stir in curry powder and flour; cook for 1 minute.
Gradually pour in broth, whisking to avoid lumps.
Add soy sauce and sweetener (if using). Simmer for 10–12 minutes until thickened. Season to taste. Blend if you want a smooth texture (optional).
3. Bread and Fry the Aubergine:
In one bowl, mix flour, cornstarch, water, salt, and pepper into a smooth batter.
Place panko in a separate bowl.
Dip each aubergine slice into batter, then press into panko to coat well.
Heat oil in a skillet over medium-high heat. Shallow-fry aubergine slices until golden brown, about 3–4 minutes per side.
Transfer to paper towels to drain.
4. Assemble:
Serve rice in bowls.
Lay crispy aubergine slices on top.
Generously ladle over the curry sauce.
Garnish with herbs or scallions.
Notes & Tips:
For extra crunch, double-coat: dip twice in batter and panko.
Make it lighter by baking aubergine at 200°C (400°F) for ~25 minutes, flipping halfway.
To make it vegan, use maple syrup and plant-based milk if needed.
Frequently Asked Questions
Q: Can I make the curry sauce ahead?
A: Yes! It keeps well in the fridge for 3 days or can be frozen for a month.
Q: Can I air fry the aubergine?
A: Yes! Brush or spray with oil and air fry at 200°C (390°F) for 15–20 minutes, flipping halfway.
Q: Is this spicy?
A: Mildly — depending on your curry powder. You can reduce or boost heat by adjusting the spice blend.
Nutritional Information
Calories: 460
Protein: 9g
Fat: 24g
Carbs: 50g
Fiber: 8g
Sugar: 7g