Aubergine katsu curry
Crisp, golden panko aubergine steaks on rice with a glossy, mildly spiced katsu sauce.
- Time50 min
- LevelMedium
- Costabout £1.43 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice following the packet instructions, then keep it covered. Heat the oven to 220°C (200°C fan).
- 2
Make the sauce. Soften the onion and carrot in 1 tbsp oil for 8 minutes. Stir in the garlic, ginger, curry powder and 1 tbsp flour and cook for 1 minute.
8 min - 3
Add the stock, soy sauce and sugar. Simmer for 15 minutes until the carrot is very soft, then blend until smooth. Keep warm.
15 min - 4
Whisk the 100 g flour with the gluten free oat milk and a pinch of salt to a thin batter. Put the panko on a plate. Dip each aubergine slice in the batter, then press into the panko.
- 5
Lay the slices on a baking tray brushed with the remaining oil. Bake for 25 minutes, turning once, until deep golden and crisp.
25 min - 6
Serve the aubergine on the rice, pour over the sauce and scatter with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.