- Hot & Bold
- Mains
- Vegan
- Prep 25 min
- Cook 40 min
- Serves 4
Crunchy on the outside, meltingly soft inside, and swimming in a sweet, gently spiced curry sauce. The aubergine is baked instead of fried, so it is easy to make for a crowd.
Ingredients
- 2 large aubergines, cut into 1.5 cm slices
- 100 g plain flour
- 200 ml plant milk
- 150 g panko breadcrumbs
- 3 tbsp oil
- Salt
- 300 g sushi or jasmine rice
Katsu sauce
- 1 tbsp oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp mild curry powder
- 1 tbsp plain flour
- 400 ml coconut milk
- 200 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Method
- Heat the oven to 220 C. Whisk the flour and plant milk into a thick batter. Mix the panko with the oil on a tray and toast it for 5 minutes until light golden.
- Salt the aubergine slices, leave for 10 minutes and pat dry. Dip each slice in the batter, then press into the panko to coat well.
- Lay the slices on a lined tray and bake for 25 to 30 minutes, turning once, until crisp and golden.
- For the sauce, soften the onion and carrot in the oil for 8 minutes. Add the garlic, ginger, curry powder and flour and cook for a minute. Add the coconut milk, stock, soy sauce and maple syrup and simmer for 15 minutes. Blend until smooth.
- Cook the rice. Serve the aubergine on rice with the sauce spooned over.
Leave a Reply