Curry with Eggplant Cutlets

Ingredients (5 servings)

Onion (sliced) 1 (200 g / 7.1 oz)
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)
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


  1. Heat the oil in a pan and add the sliced onion. Cook, stirring occasionally, approx. 5 min.
  2. Add the water and bring to a boil. Reduce the heat and simmer, covered until the ingredients are tender for approx. 15 min.
  3. 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】
    1. 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.
    2. 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.
  4. 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).