Katsu Curried Eggplant
I love eggplant but I never seem to incorporate it much into my diet – weird, right? I think it’s because eggplant is one of those foods that really pops with a nice, crispy crust on the outside. And that means dredging in batter and frying, which isn’t always something we have time for. But luckily, you can get that crispy coating quickly and easily in this Katsu Curried Eggplant recipe.
The quick and easy traits of this recipe come from the use of a meal kit from Good It’s Gluten Free – their Katsu Curry Meal Kit, to be exact. This kit has the batter ingredients and sauce and all you have to do is add the protein or veggie of choice. My choice was eggplant! And then, to jazz it up a bit, I added a cucumber salad and quick pickled chilies and served the whole dish over rice.
The result? Fantastic. Flavorful. And a really fun way to get dinner on the table. These meal kits serve two and are a fun way to get into the kitchen with your significant other and make dinner together.
Gluten-Free Katsu Curried Eggplant
- ½ seedless cucumber
- 2 red chilies , thinly sliced
- ½ cup seasoned rice vinegar
- 1 large eggplant
- 1 Good It’s Gluten Free Katsu Curry Meal Kit
- Vegetable oil
- 2 cups cooked rice
- 1 green onion , thinly sliced
- Using a vegetable peeler, carefully peel long strips of cucumber. When you get too close to the seeds, turn the cucumber, and continue until all you have left are the seeds. Place the cucumber strips in a bowl with ¼ cup rice vinegar and let sit at room temperature while you prepare the rest of the meal. Add the chili slices to the rest of the vinegar and let sit at room temperature.
- Slice the eggplant into ½ - ¾ inch slices.
- Combine the batter mix from the kit with 10 tablespoons water and whisk until smooth. Put the panko breadcrumbs from the kit in a shallow bowl or on a plate. Heat the Katsu sauce from the kit in a small saucepan and keep warm. Coat the eggplant in batter and dredge in panko crumbs.
- Add enough oil in a large skillet to come up ¼ inch. Heat over medium-high heat until it begins to shimmer. Fry the eggplant slices in batches (do not overcrowd the pan) for 3-5 minutes per side or until golden brown and the eggplant is tender. Continue with the rest of the eggplant.
- Serve the eggplant over rice drizzled with the warm Katsu sauce. Garnish with green onion slices and quick pickled chilies and serve with the cucumber salad.
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