Curry with Eggplant Cutlets
Ingredients (5 servings)
Onion (sliced) |
1 (200 g / 7.1 oz) |
Water
|
720 ml |
Vegetable oil |
1 Tbsp |
S&B Golden Curry Sauce Mix 92g |
1 pack |
Rice (cooked) |
5 x 200 g / 7.1 oz |
【Eggplant Cutlets】
Eggplant (1 cm-thick slices)
|
5 |
Salt |
Pinch |
Flour |
As needed |
Vegetable oil |
As needed (adequate amount for frying) |
Panko (Japanese breadcrumbs) |
60 g / 2.1 oz |
【A】
Flour |
60 g / 2.1 oz |
Water |
75 ml |
【Garnish】
Edamame (shelled) |
As needed |
Red leaf lettuce (bite-size pieces) |
As needed |
Red onion (sliced) |
As needed |
Directions
- Heat the oil in a pan and add the sliced onion. Cook, stirring occasionally, approx. 5 min.
- Add the water and bring to a boil. Reduce the heat and simmer, covered until the ingredients are tender for approx. 15 min.
- Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
Turn on the heat again and simmer for approx. 5min, stirring constantly.
【Eggplant Cutlets】
- Cut the eggplant into 1 cm-thick slices. Sprinkle with salt and let stand for a while. Pat dry with paper towels and dredge in the flour.
- Combine 【A】 in a bowl and dip each piece of eggplant in the mixture. Press into the panko and deep fry in the oil at 180°C (356℉) until golden brown.
- Place the rice on a plate and pour the curry sauce, top with the eggplant cutlets.
Garnish with edamame, lettuce and red onions (or your favorite vegetables).