Ingredients
Katsu Eggplant
• 2 large eggplants (900g), cut into 1.5–2cm slices
• 1 tsp fine sea salt
• 120g plain flour
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp white pepper
• 180ml aquafaba (or plant milk + 1 tbsp cornflour)
• 180–200g panko breadcrumbs
• Neutral oil, for shallow frying
Curry Sauce
• 1 tbsp neutral oil
• 2 medium onions, sliced
• 2 garlic cloves, chopped
• 1 tbsp ginger, grated
• 1 carrot, thinly sliced
• 1 small apple, grated
• 1½ tbsp mild curry powder
• ½ tsp turmeric
• ½ tsp garam masala
• 2 tbsp plain flour
• 500ml veg stock
• 1 tbsp soy sauce
• 1 tbsp mirin (optional)
• 200ml coconut milk
• Salt and pepper
To serve
• Steamed rice
• Salad leaves or microgreens
• Lime wedges
Method
Salt the eggplant slices for 20 mins, then pat dry. Coat each piece in seasoned flour, dip in aquafaba, and press into panko. Rest on a rack for 5–10 mins.
For the sauce, fry onions until golden, then add garlic, ginger, carrot, and apple. Stir in spices and flour, then slowly add stock, soy, and mirin. Simmer until carrot softens, blend smooth, and stir in coconut milk.
Fry eggplant slices in hot oil (175–180°C) for 2–3 mins each side until crisp. Drain on a rack and sprinkle lightly with salt.
Serve the eggplant cutlets with rice, a ladle of curry sauce, salad, and lime wedges and enjoy!
by Whiterabbit2000
9 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-eggplant-katsu-curry)
Ingredients
Katsu Eggplant
• 2 large eggplants (900g), cut into 1.5–2cm slices
• 1 tsp fine sea salt
• 120g plain flour
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp white pepper
• 180ml aquafaba (or plant milk + 1 tbsp cornflour)
• 180–200g panko breadcrumbs
• Neutral oil, for shallow frying
Curry Sauce
• 1 tbsp neutral oil
• 2 medium onions, sliced
• 2 garlic cloves, chopped
• 1 tbsp ginger, grated
• 1 carrot, thinly sliced
• 1 small apple, grated
• 1½ tbsp mild curry powder
• ½ tsp turmeric
• ½ tsp garam masala
• 2 tbsp plain flour
• 500ml veg stock
• 1 tbsp soy sauce
• 1 tbsp mirin (optional)
• 200ml coconut milk
• Salt and pepper
To serve
• Steamed rice
• Salad leaves or microgreens
• Lime wedges
Method
1. Salt the eggplant slices for 20 mins, then pat dry. Coat each piece in seasoned flour, dip in aquafaba, and press into panko. Rest on a rack for 5–10 mins.
2. For the sauce, fry onions until golden, then add garlic, ginger, carrot, and apple. Stir in spices and flour, then slowly add stock, soy, and mirin. Simmer until carrot softens, blend smooth, and stir in coconut milk.
3. Fry eggplant slices in hot oil (175–180°C) for 2–3 mins each side until crisp. Drain on a rack and sprinkle lightly with salt.
4. Serve the eggplant cutlets with rice, a ladle of curry sauce, salad, and lime wedges and enjoy!
I’m in love. I love eggplant. Omg 🖤
Thank you for the recipe
Look delicious
I wanna try this cause I love eggplant! Thanks for the idea.
Looks fantastic! Spectacular job😊😍👏
This is a fantastic idea and it looks delicious in the photo. Going to try this out.
Curry is nasty!
Ooh. Eggplant parm exists, so..
Why didn’t I think of this. =) looks so good.