Caramelized katsu in yogurt sauce with salsa

Eggplant katsu

Makes 4 to six servings

Historically comprised of both pork or rooster cutlets, fried and fried till golden brown and completely crispy, katsu is a extensively standard Japanese snack. For this model, we go for eggplant cutlets. Cutlets are often coated in flour, eggs, and breadcrumbs, however we use a cornstarch slurry as an alternative of eggs for super-crunchy “cutlets” that additionally occur to be vegan. We additionally pan fry as an alternative of deep fry, which makes this much more appropriate for the house prepare dinner. Our simplified recipe for the candy and savory tonkatsu sauce that often accompanies katsu is a wonderful foil for juicy eggplant. Serve with steamed rice or between slices of white bread and slightly shredded collard greens for a “katsu sando”.

You should definitely salt the eggplant and let it stand, as this removes a number of the moisture from the eggplant and in addition helps preserve it from absorbing all of the oil whereas cooking. Nor ought to conventional breadcrumbs be substituted for panko; The latter is important for its crisp and light-weight texture.

Half a cup of ketchup

1 / 4 cup of Worcestershire sauce

1 tablespoon of soy sauce

2 Italian or small ball aubergines (8 to 10 ounces every), peeled, peeled, and lower lengthwise into ½-inch slabs

Salt and floor black pepper

cup all-purpose flour

Half a cup of starch

1½ cups of rusk

1 to 1 cup grapeseed or different impartial oil, divided

In a small bowl, combine the ketchup, Worcestershire, and soy sauces collectively. sit apart. Season every eggplant slice with a pinch of salt on each side and put aside on paper towels for five to 10 minutes.

In a pie plate or vast, shallow bowl, stir collectively the flour and 1/2 teaspoon every of the salt and pepper. In one other related dish, whisk collectively the cornstarch and 1/2 cup water. To a 3rd plate, add panko.

Pat the eggplant dry, working one slice at a time, and dip it within the flour combination, then toss to coat and scrape off any extra. Switch it to the cornstarch slurry and switch it over to coat it on each side. Lastly, coat every slice in panko, urgent in order that the breadcrumbs stick. Switch the slices to a big platter.

Place paper towels on one other giant plate. In a 12-inch nonstick skillet over medium warmth, warmth 1/2 cup of the oil till shimmering. Add 3 of the eggplant slices and prepare dinner, undisturbed, till golden brown, 3 to 4 minutes. Flip slices and proceed to prepare dinner till eggplant is tender and second aspect is golden, about 3 minutes extra. Switch to a plate lined with paper towels and sprinkle with salt.

Pour out the oil, discard it, and wipe the pan. Cook dinner the remaining eggplant in 1 or 2 batches in the identical manner, utilizing 1/2 cup oil for every. Switch the eggplant to a plate and serve with the sauce.

Roasted eggplant in sauce with inexperienced onionsConnie Miller / CB Creatives

Roasted eggplant in sauce with inexperienced onions

Makes 4 to six servings

Tamarind or mango chutney infused with cumin seeds and honey offers silky, charred roasted eggplant an irresistibly candy taste. Combine inexperienced cashews, scallions, and chopped cashews simply earlier than serving to offer the dish shade, freshness, and texture. Serve with lime wedges for a squeeze—the acidity is a superb taste.

Use a broiler-safe baking sheet and, if desired, line it with foil for straightforward cleanup.

2 1-pound eggplant, lower into 1-inch cubes

1 bunch scallions, thinly sliced, inexperienced lower into 1-inch items and reserved individually

1 / 4 cup of tamarind sauce or mango sauce

3 tablespoons of additional virgin olive oil

2 tablespoons of honey

1 tablespoon of cumin seeds

Salt and floor black pepper

Roasted and chopped cashew cup

Preheat the oven to 500 levels. Combine the eggplant with the whites of the inexperienced onions. In a small bowl, whisk collectively the dressing, oil, honey, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Add half of the combination to the eggplant, toss, then unfold evenly on a broiler-safe rimmed baking sheet. Roast till the eggplant begins to melt, 10 to 12 minutes. Swap to grill and prepare dinner till charred in spots, 6 to 10 minutes. In a big bowl, place scorching eggplant combination, remaining sauce combination, scallions, and cashews, and serve.

Eggplant with caramelized tahini, cucumber and yogurt sauceConnie Miller / CB Creatives

Eggplant with caramelized tahini, cucumber and yogurt sauce

Makes 4 servings

This recipe combines essentially the most scrumptious qualities of roasted eggplant dishes we have tasted in a couple of of London’s many fashionable Center Jap eating places. Blended with garlic, lemon, pomegranate molasses, and soy sauce (for umami) on roasted eggplant, the combination turns a deep brown underneath the broiler, leading to an unbelievable depth of taste that makes it the right accompaniment to delicately creamy eggplant. . The tzatziki-like cucumber-yoghurt dressing is a refreshing stability, whereas the sprinkling of pistachios and herbs offers texture, shade, and freshness.

You will want a baking sheet with broiler-safe edges for this recipe; You probably have nonstick (which might be not secure for broiler rooster), line it with foil to guard the coating.

Watch the eggplant intently after putting it underneath the broiler, because the tahini combination browns rapidly and may burn.

2 medium eggplants (1 to 1 pound every), halved lengthwise

2 tablespoons of grapeseed or different impartial oil

Kosher salt and floor black pepper

Half a cup of tahini

4 medium sized garlic cloves, finely grated and divided

4 tablespoons of divided lemon juice

3 tablespoons of soy sauce

1 tablespoon pomegranate molasses, and extra to serve

1 cup full fats yogurt

English cucumber, lower in half lengthwise, seeded and shredded on the big holes of a field grater

1/3 cup coarsely chopped pistachios

1/2 cup recent dill, mint, parsley, or a mix

Further virgin olive oil, for serving

Preheat oven to 475 levels with rack within the center place. Utilizing a paring knife, slice the flesh from every eggplant half in a cross-shading sample, spacing the items 1/2 inch aside; Don’t lower the pores and skin. Brush each side of every half with grapeseed oil, then season with salt and pepper. Place lower aspect down on a broiler-safe rimmed baking sheet and bake till edges and skins are browned and flesh could be very comfortable, 25 to half-hour.

Whereas the eggplant is roasting, in a small bowl, whisk collectively the tahini, three-quarters of the garlic, 2 tablespoons of the lemon juice, soy sauce, pomegranate molasses, and a pair of tablespoons of the water. sit apart. In one other small bowl, combine the yogurt, the cucumber, 2 tablespoons of the lemon juice, the remainder of the garlic, and 1/2 teaspoon of the salt. sit apart.

When the eggplant is finished, take away the baking sheet from the oven and warmth the grill. Utilizing a large steel spatula, flip eggplant into halves, lower aspect up, then unfold tahini combination evenly on prime to ends. Return to oven and roast till tahini combination is deep brown, 2 to three minutes.

Switch to a serving platter. High with yogurt sauce, pistachio and herbs, then drizzle with pomegranate molasses and olive oil.

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