Eggplant Katsu
Baked eggplants coated in a creamy curry batter, fried to crispy perfection, served on rice with a savory sauce—delicious and satisfying!
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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
- pepper
- 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
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