Eggplant Katsu (or Aubergine Katsu), a delicious vegetarian curry recipe inspired by the classic Japanese katsu curry. It goes wonderfully well with nice fluffy rice, and it’s light but filling, that even meat lovers will love it. It’s quick to make, full on big flavours, and mild enough to be a family-favourite curry.
A glorious curry is all you need when you feel that only some good old comfort food could do on a cold gloomy day. And boy, this weather has gone completely crazy: heavy rain, strong winds, overcast, super high tide, and the whole set. So, curry it is!
Now, you know me already, chicken curry is by far my favourite one. On the mild side, of course. Not that I mind vegetarian food, far from it, but what can l say, l do prefer some meaty dishes.
But trust me on this, this vegetarian curry is AMAZING! I’ve always loved eggplant, or aubergines, whatever you choose to call them. And they are at their best now in the harvest season. They make a good meat substitute, they are “meaty”, filling, and their subtle flavour works perfectly well with the mild spices.
If you liked me Japanese Chicken Katsu Curry – Wagamama Style I can promise you that you’ll love this eggplant variation too. The homemade katsu sauce is the same, but the breaded chicken is replaced with breaded eggplant. Let’s see how it’s done!
how to make eggplant katsu curry
As promised, this is a simple recipe that will tick all the boxes. You can start with the eggplant, or katsu curry sauce, the order isn’t that important.
To make the breaded eggplant:
- we need 3 bowls: one with plaint flour, another one with 2 beaten eggs, and a third one with breadcrumbs
You can season the breadcrumbs to your liking: the usual salt and pepper, any herbs of your choice, onion or garlic granules and the list can go on.
- slice the eggplant, and dip each slice in flour, shaking off the excess flour, then egg, then coat it well in breadcrumbs
- repeat with the rest of the slices
- heat up the oil in a large frying pan, and shallow fry each slice on both sides until golden (DO NOT OVERCROWD THE PAN), it can take anything between 1-2 minutes on each side, depending on the heat – a medium heat is recommended
- remove the slices from the pan, and transfer to a plate lined with kitchen paper
TO MAKE THE KATSU SAUCE
The sauce is very easy to make, mild, but flavourful, and can be done really quickly.
- peel and chop the onion, potato, carrot
- heat up the oil in a pan, add the vegetables together with the spices, and stir for 1-2 minutes until the spices release their fragrance
- add the chicken stock, place the lid on, and leave to cook until the vegetables are tender
- miss the cornflour with water, add it to the sauce, and leave to thicken slightly
- either use a hand blender or a food processor to blend everything to a smooth consistency
- return to the pan, and leave to bubble up for a minute
- serve with the breaded eggplant and rice, or any other side of your choice
And that’s it! A super simple recipe that even meat lovers will give a try!
If you’ve tried my EGGPLANT KATSU CURRY or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Eggplant Katsu (or Aubergine Katsu), a delicious vegetarian curry recipe inspired by the classic Japanese katsu curry. It goes wonderfully well with nice fluffy rice, and it's light but filling, that even meat lovers will love it. It's quick to make, full on big flavours, and mild enough to be a family-favourite curry. My Eggplant Katsu Curry will definitely become your favourite recipe too. It can become vegan is the egg coating is left out.
- 1 eggplant (aubergine)
- 1 cup plain flour
- 2 eggs
- 2 cups breadcrumbs
- a pinch of salt and pepper
- 1/4 cup vegetable oil
- 1 onion
- 1 carrot
- 1 potato
- 1 tbsp garam masala
- 1 tbsp vegetable oil
- 2 cups chicken stock (broth)
- 1 tbsp cornflour
- salt and pepper to taste
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To make the breaded eggplant, cut the eggplant into slices of 1/2 cm, 1/4 inch thickness.
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Add the flour to one bowl, the breadcrumbs to another bowl, and the eggs to another bowl.
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Beat the eggs with a pinch of salt and pepper.
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Dip each slice of eggplant into flour first, shaking off the excess flour, then egg, then coat well in breadcrumbs.
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Heat up the oil in a large frying pan, then shallow fry each slice on a medium heat until golden on each sides, this can take anything between 1-3 minutes depending on the heat.
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Work in batches to avoid overcrowding the pan.
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Transfer the slices to a plate lined with kitchen paper.
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To make the sauce, peel and dice the onion, carrot and potato.
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Heat up the oil in a pan, add the veggies and garam masala, and stir for 1-2 minutes until the spices release their fragrance.
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Add the stock, place the lid on, and leave to cook for 10 minutes until the veggies are tender.
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Mix the cornflour with 2 tablespoons of cold water, and add it to the sauce, then leave to cook for a further 1-2 minutes to thicken up slightly.
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Season the sauce with salt and pepper to taste.
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Use a hand blender or a food processor to blitz everything into a smooth sauce.
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Serve it with the breaded eggplant slices and rice, or any other side of your choice.
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