EGGPLANT KATSU CURRY

Ingredients
For the Curry Sauce:
2 tablespoons vegetable oil
1 medium onion, diced
4 garlic cloves, minced
2 teaspoons freshly grated ginger
3 tablespoons all-purpose or whole wheat flour, I used whole wheat pastry
1 1/2 tablespoons Japanese curry powder, plus more to taste
3 cups water
3 tablespoons tomato paste
3 tablespoons soy sauce
1 1/2 tablespoons vegan Worcestershire sauce
For the Eggplant Katsu:
1 pound eggplant, about 2 Japanese eggplants or 1 small Italian eggplant, sliced into 1/4 to 1/2 inch thick slabs
For the Batter:
1/2 cup unflavored soy or almond milk
2 tablespoons all-purpose or whole wheat flour
1 tablespoon ground flaxseed
1/2 teaspoon salt
For the Breading
1 cup panko breadcrumbs
1/4 cup all-purpose or whole wheat flour
For Frying:
About 1/4 cup vegetable oil
For Serving:
Cooked Rice
Chopped scallions
Sesame seeds

Instructions

1. Begin by making the curry sauce. Coat the bottom of a medium pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. Add the ginger, garlic, and curry powder and continue to sauté for about 1 minute until very fragrant. Add the flour and stir until it coats the onions relatively evenly. Stir in the water, tomato paste, soy sauce and Worcestershire sauce. Raise heat and bring the mixture to a simmer. Lower heat and allow to cook for about 15 minutes, stirring occasionally, until the mixture thickens up a bit. 
2. While the sauce cooks, prepare the eggplant Katsu. Whisk the batter ingredients together in a shallow bowl and allow it to sit for about 5 minutes to thicken up. Meanwhile, stir the breading ingredients together in another shallow bowl. 
3. Coat the bottom of a large skillet generously with oil and place it over medium heat. When the oil is hot, grab an eggplant slice and dip both sides into the batter. Next, dredge each side in the breading. Transfer the slice to the skillet. Repeat for as many slices as will fit into the skillet without crowding. Cook the eggplant for about 5 minutes on each side, until crisp and golden brown. Transfer the cooked slices to a paper towel-lined plate. Add oil to the skillet as needed and continue coating and cooking the eggplant slices until all are cooked.
4. Divide rice onto plates and top with eggplant slices, then cover the eggplant slices with the sauce. Sprinkle with scallions and sesame seeds. Serve.

FULL RECIPES

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