Comfort food usually comes fried, but I prefer baking techniques! This Aubergine Katsu Curry brings together the satisfying crunch of Japanese-inspired katsu with the rich, warming flavours of Chana Masala and the freshness of tender broccoletti.
The star of the dish is the Aubergine Katsu, which is baked rather than deep-fried. This is a conscious choice that allows our family to enjoy the deliciously crisp, golden coating of katsu without the excessive fats (and smells in the house!). Baking makes the dish lighter while still delivering all the texture and flavour synonymous with this delicacy.
To make this a more balanced and satisfying meal, I’ve paired the Aubergine Katsu with Chana Masala – a fragrant chickpea curry that provides a valuable source of plant-based protein. Chickpeas also contribute fibre, helping to make this a wholesome and filling dish. Alongside it, Jasmine rice as starch, and broccoletti for freshness, colour and an extra nutritional boost. Rich in dietary fibre, it complements the creamy aubergine and warming curry beautifully, bringing balance to the plate.
Together, these three elements create a meal that celebrates the best of plant-based cooking: comforting, full of flavour and nutritionally balanced. It’s proof that we don’t have to compromise on taste to make healthier choices – sometimes, all it takes is a little creativity in how we cook and combine our ingredients.
Ingredients
(for two persons)
For the katsu:
1 eggplant. ideally narrow and long like the Japanese or Globe variety
1/2 cup chickpea flour (you can substitute with all purpose flour)
1 tbsp cornstarch
1 tbsp teaspoon baking powder
1/2 cup cold water, plus more if needed
1 cup panko breadcrumbs
1 tsp paprika (I opted for Smokes, but Sweet or Spicy work equally well)
salt and pepper
For the rest of the recipe:
1 cup Jasmine rice, should be enough for 2 persons
Your favourite curry, I opted for Chana Masala (chickpeas for protein)
veggies (optional), I prepared pan-fried broccoletti with a hint of chilli flakes
Instructions
1. If like me you're using chickpea flour, prepare the batter from one day before to allow it to rest. The more it rests, the better it will taste. Combine the flour, cornstarch, baking powder and a pinch of salt in a bowl, add ½ cup of cold water and stir well until the mixture is smooth and without lumps. Add more water if the batter is too thick.
2. On the day you're cooking this recipe, slice the aubergine into thick slices. You should have around 10 round discs in total. The skin can be left on, but the batter won't adhere well to it, so you can either peel it with a knife, or by using a round cutter. This will ensure you have perfectly round slices.
3. Place the panko breadcrumbs in a bowl. Add the paprika of your choice, salt, pepper and mix well. It's important to flavour the breadcrumbs otherwise the katsu will be bland.
4. Dip each slice of aubergine into the batter with the help of a fork, ensuring it's evenly coated.
5. Transfer the battered aubergine slice into the bowl with breadcrumbs, pressing gently against all sides to ensure the breadcrumbs stick for an even coating.
6. Place the breaded aubergine slices on the air fryer rack and spray both sides of the slices with neutral sunflower oil. This will help them crisp up during the cooking process to resemble the frying texture.
7. Bake in the air fryer for 20mins at 160C, turning them half way through to ensure a crispy coating on both sides.
8. Once the aubergine slices are golden brown and crispy, remove from the air fryer and serve them with Jasmine rice and your favourite curry and veggies. You can also enjoy them on their own as a snack, accompanied by a dipping sauce!
