Eggplant Katsu Curry Recipe

Coat each slice of eggplant in flour then egg then the panko bread crumb seaweed mix. 1 eggplant aubergine 1 cup plain flour 2 eggs 2 cups breadcrumbs a pinch of salt and pepper 14 cup vegetable oil.

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Add the garlic and ginger and stir for 2.

Eggplant katsu curry recipe. Stir in half of the katsu paste and mix well. Put a large frying pan over a medium heat and warm the sesame oil. Cook until a light brown.

Add the garlic and ginger and stir for. Add Chicken Olive Tomato And Eggplant Pasta to my favourite recipes. Brush some oil on the eggplants.

Bake for 35 to 40 minutes or until lightly browned and crisp. Roast for 45-50 mins until the eggplant has softened and the breadcrumbs are golden. Dip eggplant slices first into the bowl with the milk mixture from both sides and then into the panko breadcrumb mix.

Spray with Bertolli Originale Olive Oil Spray then sprinkle over the panko breadcrumbs and spray again. Put one pan over a medium heat and warm the sesame oil. Tip the breadcrumbs onto a plate and dip in each aubergine slice turning to coat and pressing down to help the crumbs.

Drain well over paper towel or a drying rack on a tray. Spread mayo and a bit of sriracha onto the inside of 2 slices of bread. Add the onion and fry for 34 minutes stirring.

Add the onions and fry for 34 minutes stirring. Add the carrot and olive oil and stir for 56 minutes. Pages Public Figure Blogger Bosh Videos Eggplant Katsu Curry.

Fry in the pan in hot oil for around 2 minutes from each side. In a large bowl combine 3 tbsp flour and enough water to make a runny paste then season and add the aubergines tossing until they are all coated. To fry the eggplant heat oil in a medium non-stick fry pan to a medium high heat.

93455 Followers KitchenCooking. Add 2 to 4 slices of eggplant depending on the diameter of your. Add the onion and green pepper to the.

Sprinkle with sesame seeds to serve. Preheat a medium non-stick fry. After the curry is.

Place the aubergine in a saucepan with the olive oil and season with salt and pepper. Add the carrot and olive oil and stir for 56 minutes. Reserve 1 tablespoon of oil and add the rest of the oil to a wide shallow saucepan over medium-high heat.

Heat oven to 350F. Fry in batches turning once or twice until golden brown and crunchy. 1054015 Followers Health Wellness Website.

Arrange onto the prepared tray then divide the chicken curry mixture evenly between the eggplants. Allow oil to heat then cook the crumbed eggplant in one batch cooking for 4. Top one slice of bread with bit of shredded green cabbage.

Place the eggplants on a lined baking tray.

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