Eggplant Katsu with Aromatic Curry

• all‑purpose flour↗4 tbsp
• eggplants↗2

  sliced into 0.5 cm discs

• breadcrumbs↗100 g

  (see tip below on how to make your own to save money)

• vegetable oil↗4 tbsp
• basmati rice↗250 g
• large onion↗1

  finely chopped

• garlic cloves↗4

  minced

• curry powder↗3 tbsp
• clear honey↗2 tbsp
• canned coconut milk400 ml
• large cucumber↗1

Step-by-step instructions

1. 1

   In a large bowl combine 3 tbsp flour with enough water to make a thin batter, add salt and pepper to taste, then dip the eggplant rounds in it, stirring until they are evenly coated. Spread the breadcrumbs on a plate and roll each round in the breadcrumbs, pressing so the crumbs adhere well.

2. 2

   Preheat the oven to 180 °C/160 °C with convection (gas 4). Heat a small amount of oil in a skillet. Fry the eggplant discs in batches for 5 minutes per side until soft, adding a little oil between batches. Transfer the cooked discs to a tray. When all discs are browned, place the tray in the oven and bake for 10–15 minutes while you prepare the sauce. Cook the rice according to the package instructions.

3. 3

   Wash the skillet and heat a little oil again. Add the finely chopped onion and cook for a few minutes until softened. Add the minced garlic and curry powder, sauté for 1 minute. Then add the remaining 1 tbsp flour and honey, mixing to a smooth paste. Gradually pour in the coconut milk, stirring constantly to create a smooth sauce, and simmer over low heat for 10 minutes, adding a splash of water if the sauce thickens. Slice the cucumber into long strips using a vegetable slicer. Drain the rice and serve it with the crispy eggplant discs, curry sauce, and cucumber strips.