-
yelds
2 servings
-
prep time
1/2 hour
-
cook time
1 hour
-
total time
1 hour
Ingredients
For the katso sause
For the aubergine
Equipment
Instructions
1
First make the sauce. Peel and dice the onion. Peel and grate the carrot. Peel and finely grate the ginger and garlic.
2
Put one pan over a medium heat and warm the sesame oil. Add the onions and fry for 3–4 minutes, stirring. Add the carrot and olive oil and stir for 5–6 minutes. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock. Blend. Pour back into the pan and return to a medium heat.
3
Cut the lemon in half and squeeze the juice of half into the pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required. Put the cornflour and water into a small dish and mix together with a fork. Pour into the pan and stir to thicken.
4
Cut the lemon in half and squeeze the juice of half into the pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required. Put the cornflour and water into a small dish and mix together with a fork. Pour into the pan and stir to thicken.
5
Now make the batter. Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter. Pour the breadcrumbs into a separate bowl.
6
Trim the aubergines and cut into 1cm slices. Tip into the batter and toss to cover. Pick out one slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices. Fry the aubergine. Pour the vegetable oil into the second pan until it’s 2cm deep. Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges. Carefully add the aubergine slices and fry for 3–4 minutes on each side, until crispy and deep golden. Transfer to the kitchen paper for a minute to soak up any excess oil.
7
Meanwhile, heat the rice, if necessary, or cook following the packet instructions, then divide between plates. Arrange the crispy aubergine on top and drizzle over the katsu sauce. Finely slice the spring onions and sprinkle over with the sesame seeds before serving.
Source Bosh! TV