Here’s how to make it:
You’ll need:
– 1 medium eggplant, sliced lengthwise
– 1/3 cup all-purpose flour
– 1 tbsp cornstarch
– 1/2 tsp salt
– 1/3 cup water
– 1 cup panko breadcrumbs
– Cooking spray
– Steamed rice + spring onions + red chili to serve
For the sauce:
– 2 garlic cloves, minced
– 1 inch ginger, minced
– 2 tbsp peanut oil
– 1/4 cup soy sauce
– 4 tbsp water
– 1 tsp brown sugar
– 1 tbsp cornstarch
– 1 tbsp vinegar
Steps:
1. Salt both sides of the eggplant slices. Lay on paper towel for 15 mins. Pat dry.
2. In one bowl: mix flour, cornstarch, salt, and water until smooth.
3. In another: pour in the panko.
4. Dip eggplant in the batter, then coat in panko.
5. Preheat Fritaire to 400°F.
6. Place eggplant on the Air Stand, spray with oil on both sides.
7. Air fry for 20 mins, flipping halfway, until golden and crispy.
8. Meanwhile: sauté garlic + ginger in peanut oil (1 min).
9. Stir in the sauce ingredients, mix until thickened.
10. Serve eggplant over rice, top with spring onions, red chili, and drizzle that sauce generously.
✨ That’s crispy, cozy, and self-cleaning dinner vibes.
Crispy Eggplant Katsu
