Aubergine Katsu Curry

This Aubergine Katsu Curry features crispy, panko-crusted eggplant served on a hearty and flavorful Japanese curry. It's the perfect katsu option for hungry folks on a vegetarian diet.

Can't get enough of Katsu dishes? Check out my Chicken Katsu Curry, Ebi Katsu, and Cheese Katsu next!

The Aubergine Katsu Curry is incredibly flavorful and completely vegetarian. The star of the show is crispy aubergine slices, which are meaty, tender, and the perfect replacement for meat-based katsu. You won't feel like you're missing out at all.

The entire dish comes together in just under an hour, and it's all thanks to the use of pre-made Japanese-style roux blocks. These roux blocks are famous among Japanese home cooks for delivering extremely flavorful curries at home in way less time than usual. They're packed with a ton of flavor and come in convenient cubes that melt directly into your curry.

Jump to:

• 🍛 What is it?
• 🍆 Which Aubergine to use?
• 🧐 Japanese Curry Roux
• 🧂 Ingredients
• 🔪 Instructions
• 💭 Top Tips
• 👩🏻‍🍳 Substitutions
• 👨🏻‍🍳 Variations
• 🥡 Storage & Leftovers
• 📖 Recipe FAQs
• 🍽 Looking for more Katsu recipes?
• 📋 Recipe

🍛 What is it?

Aubergine Katsu Curry, also known as Eggplant Katsu Curry or its full English name, Eggplant Cutlet Curry, is a breaded cutlet dish that originated in the United Kingdom but has Japanese influences. It's made by breading sliced aubergines in a panko crust and deep-frying them until crispy. The dish is served with a rich Japanese-style curry and is typically accompanied by rice and a side of Tonkatsu sauce.

🍆 Which Aubergine to use?

First things first, for my North American readers, "aubergine" is just the European way of saying "eggplant." I'll be using both terms throughout this blog post.

There are many different varieties of eggplant available at the store. Some are long and skinny, while others are shorter and fatter. Although there are subtle differences between them, you can use any type of eggplant for this recipe.

I prefer Chinese or Japanese eggplants, which have fewer seeds and a slightly sweeter taste than American eggplants, but they can be hard to find if you don't live near an Asian grocery store. The latter, which are shaped like globes, are more readily available. Some people think they have a more bitter taste, but once you cook them down, the difference is negligible, especially when drenched in curry sauce.

🧐 Japanese Curry Roux

Japanese curry roux is a flavorful base used in many Japanese-style curries. You can make it yourself or buy it in pre-made blocks at the grocery store. Many home cooks prefer buying them since they're convenient and extremely flavorful. They come in various flavors and spice levels, so you're bound to find one you like.

You can use any brand of curry roux for Aubergine Katsu Curry. I suggest House Vermont or S&B brands. They come in 200-230g blocks and have the perfect amount of roux for the number of servings in this recipe.

🧂 Ingredients

For the aubergine katsu:

• Aubergine (or eggplant) - Select smooth and shiny eggplants that are slightly firm but not hard. You can use any type of eggplant, such as Chinese or American (globe) eggplants. If you have leftovers, try making my Fish Fragrant Eggplant Recipe
• Flour - Used to coat the eggplant and help the egg wash adhere to it.
• Egg wash - Aids in the adhesion of panko breadcrumbs to the eggplant.
• Panko breadcrumbs - A Japanese-style breadcrumb that adds crispiness to the eggplant katsu after it has been fried.

For the Japanese-style curry:

• Oil - Required to sauté the vegetables and aromatics. Many flavor compounds are only soluble in fat, so any type of fat is essential when making curries.
• Onions, garlic, and ginger - Form the aromatic base for the curry's flavor. To transform and draw out their flavors, they must be sautéed in oil.
• Carrot - This vegetable adds sweetness, color, and nutrients.
• Ketchup - Adds sweet and tangy depth to the curry.
• Vegetable stock (or chicken stock or water) - Because stock makes up most of the liquid in a curry, it's critical to use high-quality stock. I recommend Better than Bouillon Seasoned Vegetable Base.
• Curry Roux - Use a complete block of curry powder (200–230 grams, depending on the brand).
• Soy sauce - Adds savory depth and saltiness to the Aubergine Katsu Curry.

🔪 Instructions

Step 1. Make the Curry

Warm up the oil in a large pot over medium heat. Add the ginger, garlic, and onions and cook for 5 minutes or until the onions are soft. Add the carrot, and cook for an additional 5 minutes.

Add the vegetable stock, soy sauce, and ketchup to the pot and bring it to a boil. Take it off the heat, add the curry cubes, and stir until they dissolve completely. Leave it to simmer for 5-10 minutes or until it thickens to your liking. If it's too thick, you can add some extra water.

Step 2. Setup breading station

Prepare a breading station by setting up three shallow bowls. In one bowl, add flour; in the second, add eggs; and in the third, add panko breadcrumbs. Arrange the sliced eggplant and bowls in a small area to create an organized workspace for breading.

Step 3. Bread the eggplant

Coat each side of the eggplant with flour. Next, coat both sides of the eggplant with the egg wash. Then, coat the eggplant with breadcrumbs by gently tossing and pressing them onto it. Repeat with the remaining pieces of eggplant and place them on a baking sheet lined with parchment paper.

Step 4. Deep-fry

To cook the aubergine katsu, heat around 1 inch of oil in a Dutch oven, fryer, or wok to 350°F. Add 2 or 3 aubergine katsu to the hot oil and fry for 3-4 minutes, flipping once or until they turn golden brown on both sides.

Transfer it to a wire rack and gently dab it with paper towels to eliminate any surplus oil. Repeat with another set of eggplants until you run out.

To serve the Aubergine Katsu Curry, fill half a plate with steamed rice, pour a generous amount of curry, and place a bowl of Tonkatsu Sauce on the side for dipping.

💭 Top Tips

• Handle the eggplant gently after breading them to avoid breadcrumbs falling off.
• Avoid overcrowding the fryer. This can cause the temperature of the oil to drop and result in soggy eggplant. Fry in batches of two or three.
• Use a thermometer to monitor the temperature of the oil. Try to maintain a temperature between 325-350°F.
• When breading the eggplant, use separate hands for dry and wet ingredients to prevent breadcrumbs from sticking to your hands.

👩🏻‍🍳 Substitutions

• Vegetable stock - Substitute with any other type of stock or water.
• Carrots - Substitute with any vegetable you have on hand. Bell peppers, sweet potatoes, and daikon are great options.

👨🏻‍🍳 Variations

• Curry Udon - Instead of serving with a bowl of rice, serve with fresh udon noodles.
• Parmesan, spices, and herbs - Add ¼ cup of grated parmesan, ½ teaspoon of black pepper, and one teaspoon of dried herbs like oregano or Italian seasoning to the panko breadcrumbs to add more flavor to the breading.
• Coconut milk - For a richer and creamier taste, substitute one cup of stock with canned coconut milk

🥡 Storage & Leftovers

Storage: Keep the eggplant and curry separately in containers to store any leftover Aubergine Katsu Curry. Store them in the refrigerator for up to three days to keep them fresh.

Reheating: Start by scooping out the desired amount of curry and reheat it on medium heat until it reaches a simmer. To reheat the eggplant katsu, you can either bake it at 375°F for 5-7 minutes until heated through or use an air fryer at 350°F for 2-3 minutes.

Freezing: Aubergine Katsu Curry can be frozen for future use. To freeze the eggplant, store it in an airtight container in the freezer for up to one month. When ready to reheat, bake at 350°F for 20-30 minutes or until heated. Likewise, you can keep the curry in the freezer for up to a month. Thaw it overnight in the refrigerator before reheating it on the stove over medium heat. Add ½ cup of water at the start of the reheating process to prevent the curry from burning.

📖 Recipe FAQs

🍽 Looking for more Katsu recipes?

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