This Aubergine Katsu Curry features crispy eggplant served with a warm Japanese curry. It's the perfect option for katsu lovers on a vegetarian diet.

Can't get enough of Katsu dishes? Try my Ebi Katsu and Chicken Katsu next!

aubergine katsu curry in plate with rice

🍛 About This Recipe

I'll be honest, I was hesitant about making this dish. Katsu is one of my favorite foods, and I've always known it to be meat-based. How could an aubergine taste as good as chicken or pork?

Well, I'm glad I tried it because I've slowly fallen in love with the dish. The crunchy coating contrasts beautifully with the tender, buttery inside, and the aubergine's mild flavor serves as the perfect vehicle for the savory curry.

In Japan, homemade curries are almost always made with prepackaged curry sauce bases (my favorite brands are House Vermont and S&B). These sauces come in concentrated cubes that you mix with water to make the curry. You can buy them for less than $5 from an Asian grocery store, and each one makes enough for 10-12 people.

🧂 Ingredients

Aubergines: Today, I'm using globe eggplants because they were on sale, but generally, I prefer to use Chinese/Japanese eggplants. They have fewer seeds and are slightly sweeter than globe eggplants.
Breading: The breading is made with all-purpose flour, eggs, and panko breadcrumbs. Panko breadcrumbs are a Japanese style of breadcrumbs; they're larger and flakier than regular ones.
Curry Sauce Base: We'll need one box of prepackaged curry roux, about 200–230 grams, depending on the brand.
Vegetable stock: To make a good curry, you need high-quality stock. I highly recommend Better than Bouillon Seasoned Vegetable Base; it's the most flavorful vegetable bullion I've ever used.
Aromatics: Onions, garlic, and ginger.
Seasonings: Ketchup and soy sauce. If you can get your hands on Japanese-style ketchup (like the ones they use for spaghetti), that will be the best; otherwise, regular ketchup is fine.
Carrots: These add a wonderful texture to the curry!

🔪 Instructions

sautéing onions, garlic, and a ginger in pot

STEP 1: Heat 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.

STEP 2: Add the carrot and cook for another 5 minutes.

STEP 3: Add the vegetable stock, soy sauce, and ketchup to the pot and bring it to a boil.

STEP 4: Reduce to a simmer, add Japanese curry mix, and stir until dissolved. Simmer for 5-10 minutes or until it thickens to your liking.

breading aubergine slices in flour, egg wash, and breadcrumbs

STEP 5: 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.

STEP 6: Cover aubergine slices in flour, shaking off any excess; dip into egg, then press into panko breadcrumbs until evenly coated.

another angle of aubergine katsu curry with rice

STEP 7: Heat about 1 inch of oil to 350°F. Place 1-2 slices of aubergine in the hot oil and fry until golden brown, 3-4 minutes per side. Transfer to a wire rack to drain excess oil. Serve immediately with cooked rice, curry, and a side of tonkatsu sauce.

👨🏻‍🍳 Variations

Air Fryer: If you're looking for a lighter option, you can totally air-fry these! Brush both sides of the breaded aubergine with oil, then air-fry at 400°F for 6-7 minutes on each side until crispy and golden brown.
Curry Udon: This is one of my favorite katsu variations at Japanese restaurants. Instead of rice, the katsu is served with fresh udon noodles. I recommend using the frozen udon instead of the shelf-stable ones. The noodles are way chewier and better quality.

Aubergine Katsu Curry

🍛 About This Recipe

🧂 Ingredients

🔪 Instructions

👨🏻‍🍳 Variations

📋 Recipe