Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian

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Main Dish
Very Easy
1 h 30 m

Turn your kitchen into a corner of Japan with this recipe for eggplant breaded with panko breadcrumbs katsu curry-style vegetarian! Imagine the crispy texture of traditional katsu curry, but without meat. This aubergine-based version is not only delicious but super easy to prepare. With panko breading for a light, crispy breading, this dish is a perfect alternative for vegetarians. Whether you're a fan of Japanese cuisine or just looking to sublimate eggplant, this is the recipe for you! :-)

Ingredients

2

Roasted eggplant:

Breadcrumbs:

Sushi rice (accompaniment):

Curry (accompaniment):

Toppings / decoration (optional):

Materials

  • freezer bag / airtight box
  • parchment paper
  • paper towel
  • fork

Preparation

Preparation40 min
Waiting time10 min
Cook time40 min
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 1Roast eggplant:
    Place eggplant on a baking sheet lined with parchment paper. Prick with a fork and brush with a little olive oil.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 2Bake at 450°F/230°C for 20 minutes, turning if necessary.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 3Remove from oven and place in a sealed freezer bag or airtight box for at least 10 minutes.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 4Peel the eggplant: the skin should now peel off more easily.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 5Bread the eggplant:
    Squeeze out excess water and flatten as much as possible.
    Dip in flour to coat.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 6Mix the egg, salt and pepper and dip the eggplant in it.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 7Then dip in the panko breadcrumbs and coat well.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 8Dip again in egg, then in breadcrumbs. The eggplant is ready to fry.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 9Heat oil in a frying pan. When the oil is hot, dip the breaded eggplant into it.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 10Turn out when golden brown.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 11When both sides are golden brown, place the breaded eggplant on paper towels to remove excess oil.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 12Prepare the rice:
    Wash and cook the rice as usual (we explain everything step by step in our poké bowl recipe ;-) ).
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 13Heat the rice vinegar and add the salt and sugar. Stir well to dissolve.
    When the rice is cooked and still hot, pour in the vinegar mixture and stir well.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 14Prepare the curry:
    Boil the water and place the curry block in it. Stir: the block will dissolve and the sauce will thicken.
    *Add water if necessary. Remove the pan from the heat when the desired consistency is reached.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 15Cut breaded eggplant into strips.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 16Arrange on plates:
    Place the rice in the bottom of the soup plates, cover with curry sauce.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 17Place breaded eggplant strips on top. Top with chopped spring onion and sesame seeds (optional) for decoration.
  • Breaded eggplant with panko breadcrumbs, katsu-style japanese curry but vegetarian - Preparation step 18And it's ready!

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Observations

What are panko breadcrumbs?
These are Japanese breadcrumbs. You can find it in Asian grocery stores or in some supermarkets in the "world products" section. You can replace it with classic breadcrumbs or make our easy recipe here: panko breadcrumbs.

What is Japanese curry?
Japanese curry is sold in supermarkets as a roux to be diluted. The same roux you'd use for a béchamel sauce! It's much more convenient to buy it as a packet than to make it yourself, as it contains many spices. You can add more or less water depending on the texture of the sauce you want.
Japanese curry roux can be found in Asian grocery stores or in some supermarkets "world products" section. You'll often find it here under the brand name "Golden Curry S&B", in several varieties: non-spicy, mildly spicy and spicy.

How do I spice up my dish?
You can add vegetables that you simmer in the curry sauce. You can also decorate the plate with spring onion, or chives and sesame seeds. This is optional, but will serve to decorate the dish. Japanese curry is usually eaten on its own.

I want to prepare breaded eggplant in advance, how do I do it?
You can prepare it in advance and even prepare several!
Fridge storage: Place cooled breaded eggplant in an airtight container and store for up to 5 days.
Freezer storage: Place cooled breaded eggplant in a freezer bag and store for up to 1 month.
Oven reheating: Place on a baking tray lined with greaseproof paper and reheat for 8-10 min in an oven preheated to 350°F/180°C. If from the freezer, defrost first or adjust time.
Reheat in a frying pan: Reheat in a frying pan over medium heat for 4 min on each side without adding fat. Defrost beforehand if from the freezer, or adjust cooking time.
Reheat in Air Fryer: Line tray with parchment paper (optional) and place breaded eggplant on top. Reheat for 8 minutes at 350°F/180°C in Air Fry mode.

Cookware

oven
burner

Attributes

Freezer storage
Refrigerator storage
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