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Seasonal Recipe: Aubergine Katsu & Edamame Salad

Seasonal Recipe: Aubergine Katsu & Edamame Salad

Authored By Emilie Wolfman 0 Comment(s)

Aubergine Katsu

with Edamame salad


Aubergines are full of surprises. Surprisingly related to tomatoes, surprisingly the most popular emoji and surprisingly contain a small amount of nicotine. What isn’t so surprising about these glamorous purple skinned fruit (yep that’s right, not a veg.. another surprise?) is that they’re absolutely delicious in a curry. Their complex, meaty texture makes them particularly perfect for this vegan Japanese katsu curry. It’s easy peasy and ready in under an hour. 


Don’t forget Aubergines are at the prime of their lives right now - their season lasts from July through to September, so make sure you're in on the action!


Serves: 4 

Ingredients:


  • 2 large carrots

  • 300g Edamame Beans 

  • 3 tbsp Pickled Ginger

  • 2 tbsp Sesame Oil

  • 9 tbsp Rapeseed Oil

  • 4 Aubergines

  • 1 can Coconut Milk

  • 1 tbsp Curry Powder

  • 1 tbsp Onion Paste  

  • 3 tbsp Flour

  • 2 tbsp Soy Sauce 

  • 1 cup Sushi Rice 

  • 10 tbsp Panko Breadcumbs 

  • 3 tbsp Sesame Seeds

  • 2 Vegetable Stock Cubes

  • 3 inch piece Grated Ginger
  • 2 cloves Crushed Garlic

Method

1. Preheat your oven to 180°C. To prepare the salad, peel and grate the carrots, placing it in a mixing bowl with the edamame beans,pickled ginger,half the sesame oil and a pinch of salt. Mix together gently and leave aside for later

2. Slice the aubergines into half inch slices and place in a bowl. Pour over the coconut milk and leave aside to soak


3. Place the sushi rice in a sieve and quickly rinse under the tap. In an empty pan, add the rice and 480ml of cold water. Bring the rice to a boil, cover with a lid, then reduce the heat and simmer for 12 minutes


4. Meanwhile, sprinkle the breadcrumbs over a plate, then sprinkle over the sesame seeds and a pinch of salt and pepper


5. Drizzle 4 tbsp of rapeseed oil over the base of a baking tray. Pick the slices of aubergine from the coconut milk, lightly shake the excess liquid from them and coat them in the crumbs. Place each slice on your prepared baking tray and set aside the remaining coconut milk for later


6. Place the baking tray in your hot oven and roast the aubergines for 20 minutes


7. Once the rice has simmered for 12 minutes and absorbed most of the water, take off the heat and let the rice continue to steam,still covered, for 5 more minutes


8. To prepare the sauce, dissolve the vegetable stock in 800ml boiling water


9. Using another saucepan, heat 5 tbsp of rapeseed oil and fry the crushed ginger and garlic for 30 seconds before adding the curry powder and fry for a further 30 seconds


10. Next, add in the onion paste and stir. Reduce the heat to low, then stir in the flour and mix well to remove any lumps


11. Gradually pour the vegetable stock into the sauce a little at a time,stirring continuously until you have a smooth, thick sauce. Once all of the stock has been added and the sauce has thickened up, add in the soy sauce (if you want it sweeter, you can also add in ½ tsp sugar)


12. Pour the left over coconut milk from the soaked aubergine into the sauce and simmer on a low heat for 5-6minutes, stirring occasionally


13. Remove the tray of roasted aubergine from the oven afer 20 minutes. Pour the remaining sesame oil into the sauce and stir through


14. To assemble your katsu curry, serve the sushi rice across half of your serving plate. Spoon the katsu sauce on the remaining half and top with the roasted aubergine slices. Accompany with the carrot and edamame salad


Click below to get cooking! 



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