Description
A delicious and satisfying dish featuring crispy eggplant, perfect for those who may not usually enjoy its taste or texture.
Ingredients
Scale
- 17.5 oz Chinese eggplants or American eggplants
- Neutral oil (for frying or spraying)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 1/2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp room temp. water
- 2 cups bread crumbs (Japanese breadcrumbs recommended)
- Japanese curry or other curry of choice
- Steamed short-grain rice
Instructions
- Slice the eggplants into 3/4 to 1-inch thick pieces.
- Mix the batter ingredients in a bowl until smooth.
- Pour breadcrumbs into a shallow bowl.
- If the batter is too thick, add 1 tablespoon of water.
- Dip each eggplant piece into the batter, then coat with breadcrumbs.
- Heat oil in a frying pan or wok to 350°F (180°C).
- Fry the eggplant for 2-3 minutes on each side until golden brown.
- Drain excess oil on a strainer or cooling rack.
- Serve with Japanese curry and rice.
- For baking, preheat oven to 425°F (220°C), place on baking sheet, lightly spray, and bake for 20-25 minutes.
- For air-frying, preheat to 375°F (190°C), arrange in air fryer, spray lightly, and cook for 12-15 minutes.
Notes
Make sure to slice the eggplant evenly and dry them before battering for better adherence. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Crispy Eggplant Katsu, Japanese cuisine, Vegetarian, Eggplant recipes