Aubergine Katsu Curry

Delicious! Wouldn't add the agave syrup again, was a little too sweet.

On peut aussi faire cuire les aubergines au four

I halved the recipe and I would say it made less of the curry than expected, I ended up adding more coconut milk and curry powder to the sauce to increase the volume. Using a fork and sprinkling the panko on with a dry spoon allowed me to get a nice coating on all sides. I don't recommend dipping directly into the panko as the panko easily gums up and doesn't spread very nicely after the first 1-2. Next time I wouldn't add more curry powder but would add more coconut milk and a bit more maple syrup to thin out the curry a bit more. I was able to get a beautifully crispy outside which was lovely! Next time I may do a mix of vegetables, maybe slices of a larger zucchini/courgette as well.

I didn't know what to do with half an aubergine I had and this recipe was the best answer! I found the aubergine to be quite soft and would prefer it to be more crispy, but the flavor was amazing. Will definitely improve and repeat!