Eggplant Katsu Curry Recipe

To fry the eggplant heat oil in a medium non-stick fry pan to a medium high heat. Add the garlic and ginger and stir for.

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Add 2 to 4 slices of eggplant depending on the diameter of your.

Eggplant katsu curry recipe. Cook until a light brown. 1054015 Followers Health Wellness Website. 93455 Followers KitchenCooking.

Add the garlic and ginger and stir for 2. Add the onion and fry for 34 minutes stirring. Preheat a medium non-stick fry.

Dip eggplant slices first into the bowl with the milk mixture from both sides and then into the panko breadcrumb mix. Arrange onto the prepared tray then divide the chicken curry mixture evenly between the eggplants. Put one pan over a medium heat and warm the sesame oil.

Place the eggplants on a lined baking tray. Brush some oil on the eggplants. Coat each slice of eggplant in flour then egg then the panko bread crumb seaweed mix.

Add Chicken Olive Tomato And Eggplant Pasta to my favourite recipes. Add the onions and fry for 34 minutes stirring. After the curry is.

Tip the breadcrumbs onto a plate and dip in each aubergine slice turning to coat and pressing down to help the crumbs. Pages Public Figure Blogger Bosh Videos Eggplant Katsu Curry. Add the onion and green pepper to the.

Put a large frying pan over a medium heat and warm the sesame oil. Add the carrot and olive oil and stir for 56 minutes. Bake for 35 to 40 minutes or until lightly browned and crisp.

Spray with Bertolli Originale Olive Oil Spray then sprinkle over the panko breadcrumbs and spray again. Spread mayo and a bit of sriracha onto the inside of 2 slices of bread. Fry in the pan in hot oil for around 2 minutes from each side.

Sprinkle with sesame seeds to serve. Add the carrot and olive oil and stir for 56 minutes. Drain well over paper towel or a drying rack on a tray.

Stir in half of the katsu paste and mix well. Fry in batches turning once or twice until golden brown and crunchy. 1 eggplant aubergine 1 cup plain flour 2 eggs 2 cups breadcrumbs a pinch of salt and pepper 14 cup vegetable oil.

Allow oil to heat then cook the crumbed eggplant in one batch cooking for 4. 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. Heat oven to 350F.

Top one slice of bread with bit of shredded green cabbage. Place the aubergine in a saucepan with the olive oil and season with salt and pepper. Roast for 45-50 mins until the eggplant has softened and the breadcrumbs are golden.

Reserve 1 tablespoon of oil and add the rest of the oil to a wide shallow saucepan over medium-high heat.

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