Eggplant Katsu

Cook Time 1 hour

Servings 4

Ingredients

Safflower oil, for shallow frying

4 medium eggplants

Jasmine rice, to serve

2 cups panko crumbs

100g plain flour

2 springs onions, green part thinly sliced

1 carrot, julienned

Cabbage, shredded to serve

Pinch of garam masala

Salt and pepper

Curry Sauce

25g butter

3 tbsp plain flour

2 tbsp Thai yellow curry paste

600ml vegetable stock

1 tbsp caster sugar

1 tbsp light soy sauce

½ tbsp apple cider vinegar

Method

Preheat the oven to 180°C and wrap the eggplants in foil. Bake in the oven for 45 minutes - 1 hour or until just tender when pierced with a skewer in the thickest part.

Remove and cool for 15 minutes in the foil.

While the eggplant cooks make the sauce. Melt the butter and curry paste in a sauté pan, add the flour. Stir together with a wooden spoon to form a roux. Keep stirring to toast until it starts to become golden, about 2-3 minutes. Little by little whisk in the stock. Bring to the boil until thick and glossy. Then add the soy, sugar and vinegar and mix through. Cover and put aside until ready to serve.

For the batter, combine flour, salt and a pinch of garam masala. Slowly whisk in 200ml of water until. It should be as thick as pancake batter.

Carefully peel each eggplant and discard skins. Use a fork to press down on eggplant flesh to form a flat cutlet keeping the stalk intact.

Coat each eggplant cutlet in batter and allow excess to drip away, then transfer to panko crumbs and press in to ensure it sticks well.

Heat a large pan over medium heat and add oil. Once hot, cook the eggplant cutlets for 1 minute on each side or until crisp and golden. Drain on a rack and season again with salt.

Slice the cutlet into thick strips and serve on rice. Spoon the sauce over and garnish with spring onions, carrots and shredded cabbage.