Crunchy, creamy, smoky aubergine nugget with tomato sauce – an amazing vegetarian take on a milanese (or katsu) to enjoy over steaming hot rice.
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Serves
4
Aubergine
Egg
Apple Cider Vinegar
Flour
Panko Breadcrumbs
Lime
Vegetable Oil
Rice
For The Sauce:
Tinned Plum Tomato
Garlic Clove
Olive Oil
Sugar
MSG
Salt
Serves
4
Aubergine
Egg
Apple Cider Vinegar
Flour
Panko Breadcrumbs
Lime
Vegetable Oil
Rice
For The Sauce:
Tinned Plum Tomato
Garlic Clove
Olive Oil
Sugar
MSG
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Char the aubergines on a gas hob or under the grill. As the aubergines begin to cook, the skin will start to blacken. Once the skin is completely charred and black, remove the aubergines and place them into a bowl and cover. As they cool, the skin will loosen, allowing you to peel the charred skin easily from the aubergine. Season with salt.
Step 2.
For the sauce, pour the peeled tomatoes into an empty saucepan and crush to break the tomatoes down. Grate the garlic in, add a drizzle of oil and cook on medium-high heat for 6-10 mins, stirring occasionally until thickened. Season with sugar, salt and MSG.
Step 3.
Meanwhile, peel the aubergines. Using a fork, flatten each one down until it's around 2cm thick. Season with salt.
Step 4.
Crack the eggs onto a plate, pour the vinegar and season with salt, whisk together. Add the flour and breadcrumbs onto two separate plates. Coat the aubergines in flour, then eggs and lastly breadcrumbs.
Step 5.
Pour enough oil to coat the bottom of a frying pan with 1cm of oil. Turn the heat up to medium-high. Once hot, fry the aubergine on both sides until golden brown. Season with salt and pepper.
Step 6.
Zest half the lime. Re-heat the sauce and sprinkle the aubergine with lime zest. Serve with some tomato sauce and rice.
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Notes (1)
M
Marta A.
6 days ago
I really enjoyed this recipe, it was very fun to make and super tasty!
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