Aubergine Katsu Curry

Very nice, I made with sweet potato. Peeled and cut in to rounds, boiled for ten minutes, strained and allowed to dry completely before dipping in batter, bread crumbs and frying. They also reheated the next day in the oven.

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!