Aubergine Katsu Noods

Name: Aubergine Katsu Noods
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 (1 inch) circle pieces of aubergine (eggplant); For the aubergine coating: 1 egg, 2 tbsp flour, 1 cup of panko bread crumbs; For the curry sauce… 1 tsp tumeric, 1 tsp garam masala, 1/2 tsp chilli powder, 1 tsp brown sugar, squeeze of lime, 1 onion diced, 3 cloves of garlic, knob of ginger, 1 carrot cut in disks, 1/2 pepper in cubes, a green veg ( I used pac choi and cut it into small pieces for some crunch), 500ml veg stock, 1 tbsp soy sauce; Sesame seeds and spring onion to serve

by The Last Bite

2 Servings

30 min

Okay I might be onto something genius here!

Take your typical wagamamma katsu curry, swap chicken for aubergine, and now put your curry sauce through noodles instead! Presenting

Aubergine katsu noods! 💚

The noodles soaked up all the gorgeous asian-y spicy sauce, and make a lighter alternative to the normal rice.

I absolutely love using aubergine instead of chicken. Because of its porous texture, it’s a perfect sponge for soaking up that gorgeous curry sauce. It also allows the breadcrumbs to crips up a treat!

You can alter the spice in your curry sauce by adding more chilli if you prefer more of a kick.

For more classic dishes with a twist, then check out my Instagram page, @the.last.bite.food.blog

Aubergine Katsu Noods

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Recipe details

Yield 2 Servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Ingredients

4 (1 inch) circle pieces of aubergine (eggplant)
For the aubergine coating: 1 egg, 2 tbsp flour, 1 cup of panko bread crumbs
For the curry sauce… 1 tsp tumeric, 1 tsp garam masala, 1/2 tsp chilli powder, 1 tsp brown sugar, squeeze of lime, 1 onion diced, 3 cloves of garlic, knob of ginger, 1 carrot cut in disks, 1/2 pepper in cubes, a green veg ( I used pac choi and cut it into small pieces for some crunch), 500ml veg stock, 1 tbsp soy sauce
Sesame seeds and spring onion to serve

Instructions

Cook your noodles according to the instructions on the packet and leave to cook until serving.
For your curry sauce soften your onion garlic & ginger. Then add your spices and a dash of water and let them cook out for a couple minutes. Now add all the other ingredients & boil for 10 minutes, then simmer and thicken with corn flour. Mix your noodles through the sauce.
Place the flour, milk & crumbs in three separate bowls. Dunk the aubergine in the egg, then flour then the egg and then cover in the bread crumbs.
Fry in a frying pan with lots of oil on a medium heat for 2 minutes each side. Then reduce the heat, place a lid on and allow the aubergines to cook in the middle for a few minutes.
Serve on top of your curries noodles. Top with sesame seeds and spring onion.

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