Eggplant Katsu Curry Recipe

Stir in half of the katsu paste and mix well. Put a large frying pan over a medium heat and warm the sesame oil.

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Fry in the pan in hot oil for around 2 minutes from each side.

Eggplant katsu curry recipe. Arrange onto the prepared tray then divide the chicken curry mixture evenly between the eggplants. Add Chicken Olive Tomato And Eggplant Pasta to my favourite recipes. Fry in batches turning once or twice until golden brown and crunchy.

Add the carrot and olive oil and stir for 56 minutes. Drain well over paper towel or a drying rack on a tray. Spread mayo and a bit of sriracha onto the inside of 2 slices of bread.

Add the onion and fry for 34 minutes stirring. Add the onion and green pepper to the. Pages Public Figure Blogger Bosh Videos Eggplant Katsu Curry.

Add the garlic and ginger and stir for. Put one pan over a medium heat and warm the sesame oil. Tip the breadcrumbs onto a plate and dip in each aubergine slice turning to coat and pressing down to help the crumbs.

Top one slice of bread with bit of shredded green cabbage. Brush some oil on the eggplants. Add the onions and fry for 34 minutes stirring.

Add the garlic and ginger and stir for 2. In a large bowl combine 3 tbsp flour and enough water to make a runny paste then season and add the aubergines tossing until they are all coated. 1054015 Followers Health Wellness Website.

After the curry is. Spray with Bertolli Originale Olive Oil Spray then sprinkle over the panko breadcrumbs and spray again. Add 2 to 4 slices of eggplant depending on the diameter of your.

1 eggplant aubergine 1 cup plain flour 2 eggs 2 cups breadcrumbs a pinch of salt and pepper 14 cup vegetable oil. Coat each slice of eggplant in flour then egg then the panko bread crumb seaweed mix. Reserve 1 tablespoon of oil and add the rest of the oil to a wide shallow saucepan over medium-high heat.

Roast for 45-50 mins until the eggplant has softened and the breadcrumbs are golden. Heat oven to 350F. Place the eggplants on a lined baking tray.

Dip eggplant slices first into the bowl with the milk mixture from both sides and then into the panko breadcrumb mix. 93455 Followers KitchenCooking. Place the aubergine in a saucepan with the olive oil and season with salt and pepper.

To fry the eggplant heat oil in a medium non-stick fry pan to a medium high heat. Allow oil to heat then cook the crumbed eggplant in one batch cooking for 4. Bake for 35 to 40 minutes or until lightly browned and crisp.

Sprinkle with sesame seeds to serve. Cook until a light brown. Preheat a medium non-stick fry.

Add the carrot and olive oil and stir for 56 minutes.

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