Gluten-free vegetarian eggplant katsu recipe

Gluten-free vegetarian eggplant katsu recipe

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Gluten-free vegetarian eggplant katsu recipe

The ingredient of Gluten-free vegetarian eggplant katsu recipe

  1. 2 medium eggplant, cut lengthways into 1cm-thick slices
  2. 2 teaspoons sea salt flakes
  3. 2 cups quinoa flakes
  4. 2 tablespoons sesame seeds
  5. 2 teaspoons gluten-unfastened garlic powder
  6. 1/3 cup rice flour
  7. 2 eggs
  8. Vegetable oil, for shallow-frying
  9. 1 tablespoon rice wine vinegar
  10. 1 teaspoon caster sugar
  11. 1/four small inexperienced cabbage, finely shredded
  12. 1/four small purple cabbage, finely shredded
  13. 2 green onions, thinly sliced diagonally, plus extra to serve
  14. Cooked medium-grain white rice, to serve
  15. 2 teaspoons vegetable oil
  16. 1 small brown onion, finely chopped
  17. four garlic cloves, crushed
  18. 1 tablespoon gluten-unfastened curry powder
  19. 1 tablespoon gluten-free corn flour
  20. 1 half cups gluten-loose vegetable stock
  21. 2 tablespoons gluten-loose tamari
  22. 1 tablespoon rice wine vinegar
  23. 2 teaspoons caster sugar

The instruction how to make Gluten-free vegetarian eggplant katsu recipe

  1. Place eggplant, in a unmarried layer, on 2 baking trays. Sprinkle with sea salt. Set apart for 20 minutes.
  2. Meanwhile, make Curry Sauce: Heat oil in a small saucepan over medium-high warmth. Add onion. Cook, stirring occasionally, for 5 mins or till softened. Add garlic and curry powder. Cook for 1 minute or till fragrant. Stir in corn flour. Gradually upload inventory, stirring constantly. Add tamari, vinegar and sugar. Bring to a simmer. Simmer for 5 to 10 mins, stirring every so often, or until barely thickened. Cool for 5 minutes. Transfer to a small food processor. Process until easy. Set aside and cover to keep warm.
  3. Combine quinoa flakes, sesame seeds and garlic powder on a plate. Season with pepper. Place rice our on a separate plate. Whisk eggs with 1 tablespoon water in a shallow bowl.
  4. Preheat oven to 220C/200C fan-compelled. Using paper towel, wipe off any excess salt from eggplant and pat dry. One by way of one, coat eggplant slices in our, shaking off excess. Dip in egg and coat in quinoa mixture, pressing to cozy. Return to trays.
  5. Add enough oil to a big, deep frying pan to come 1cm up aspect of pan. Heat over medium warmness. Cook eggplant, in 2 batches, for two to three minutes every side or until golden. Return to trays. Bake for 10 to 15 mins or till soft.
  6. Place vinegar and sugar in a large bowl. Stir till sugar dissolves. Add cabbage and green onion. Toss to combine. Serve eggplant with rice and cabbage combination, sprinkled with extra green onion and drizzled with sauce.

Nutritions of Gluten-free vegetarian eggplant katsu recipe

fatContent: 806.864 calories
saturatedFatContent: 21.3 grams fat
carbohydrateContent: 2.7 grams saturated fat
sugarContent: 124.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21.4 grams protein
sodiumContent: 107 milligrams cholesterol

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