Name: Gluten free vegetarian eggplant katsu
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Cuisine: japanese
Ingredients: 2 medium eggplant, cut lengthways into 1cm-thick slices; 4.80 gm sea salt flakes; 500.00 ml quinoa flakes; 24.00 gm sesame seeds; 2 tsp gluten-free garlic powder; 42.90 gm rice flour; 2 eggs; Vegetable oil, for shallow-frying; 40.00 ml rice wine vinegar; 5.00 gm caster sugar; 1/4 small green cabbage, finely shredded; 1/4 small red cabbage, finely shredded; 2 green onions, thinly sliced diagonally, plus extra to serve; Cooked medium-grain white rice, to serve; 9.20 gm vegetable oil; 1 small brown onion, finely chopped; 4 garlic cloves, crushed; 10.00 gm gluten-free curry powder; 20.00 ml gluten-free corn flour; 382.50 gm vegetable liquid stock; 40.00 ml gluten-free tamari; 10.00 gm caster sugar

Gluten free vegetarian eggplant katsu

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Vegetarian twist on Japanese chicken katsu: crispy coated with curry sauce. Delicious and satisfying!

Ingredients:

2 medium eggplant, cut lengthways into 1cm-thick slices
4.80 gm sea salt flakes
500.00 ml quinoa flakes
24.00 gm sesame seeds
2 tsp gluten-free garlic powder
42.90 gm rice flour
2 eggs
Vegetable oil, for shallow-frying
40.00 ml rice wine vinegar
5.00 gm caster sugar
1/4 small green cabbage, finely shredded
1/4 small red cabbage, finely shredded
2 green onions, thinly sliced diagonally, plus extra to serve
Cooked medium-grain white rice, to serve
9.20 gm vegetable oil
1 small brown onion, finely chopped
4 garlic cloves, crushed
10.00 gm gluten-free curry powder
20.00 ml gluten-free corn flour
382.50 gm vegetable liquid stock
40.00 ml gluten-free tamari
10.00 gm caster sugar

Instructions:

Lay the eggplant slices in a single layer on 2 baking trays, then generously sprinkle with sea salt. Allow to rest for 20 minutes.
Prepare the Curry Sauce: In a small saucepan over medium-high heat, heat oil. Saute onion for 5 minutes until softened. Stir in garlic and curry powder, cook until fragrant. Add corn flour, then gradually pour in stock while stirring constantly. Mix in tamari, vinegar, and sugar. Bring to a simmer and cook for 5 to 10 minutes until slightly thickened. Let it cool for 5 minutes, then blend in a food processor until smooth. Keep warm and set aside.
On a plate, mix quinoa flakes, sesame seeds, and garlic powder. Season generously with pepper. Spread rice flour on another plate. In a shallow bowl, whisk together eggs and 1 tablespoon of water.
Preheat the oven to 220C/200C fan-forced. Pat dry the eggplant slices with a paper towel to remove excess salt. Coat each slice with flour, dip in egg, then coat in quinoa mixture, pressing gently to ensure it sticks. Return the coated slices to the trays.
Pour just the right amount of oil into a large, deep frying pan so it rises 1cm up the side of the pan. Warm over medium heat. Sear the eggplant in 2 batches, flipping after 2 to 3 minutes each side until beautifully golden. Transfer back to trays and bake for 10 to 15 minutes until tender.
In a large bowl, combine vinegar and sugar until sugar dissolves. Add cabbage and green onion, toss to combine. Serve eggplant with rice and cabbage mixture, garnished with extra green onion and drizzled with sauce.

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