Recipe Main Dish <br /><br />Turn your kitchen into a corner of Japan with this recipe for eggplant breaded with panko breadcrumbs katsu curry-style vegetarian! Imagine the crispy texture of traditional katsu curry, but without meat. This aubergine-based version is not only delicious but super easy to prepare. With panko breading for a light, crispy breading, this dish is a perfect alternative for vegetarians. Whether you're a fan of Japanese cuisine or just looking to sublimate eggplant, this is the recipe for you! :-) <br /><br />Ingredients: <br />Roasted eggplant: <br /> - 1 eggplant <br /> - 1 tsp. olive oil <br /> <br />Breadcrumbs: <br /> - 1/4 cup flour (+/-) <br /> - 1 egg <br /> - salt <br /> - pepper <br /> - 1/4 cup panko breadcrumbs (+/-) <br /> - Oil (for frying) <br /> <br />Sushi rice (accompaniment): <br /> - 7 oz/200 gr sushi rice <br /> - 7.4 fl oz/210 ml water <br /> - 0.8 fl oz/25 ml rice vinegar <br /> - 1 teaspoon salt <br /> - 2 teaspoons sugar <br /> <br />Curry (accompaniment): <br /> - 1 oz/30 gr Japanese curry (Golden Curry type) (+/-) <br /> - 7 fl oz/20 cl water (+/-) <br /> <br />Toppings / decoration (optional): <br /> - spring onion / chives <br /> - sesame seeds <br /> <br /><br />See recipe on site: https://en.petitchef.com/recipes/main-dish/breaded-eggplant-with-panko-breadcrumbs-katsu-style-japanese-curry-but-vegetarian-fid-1596987 <br /><br />
