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Gluten free vegetarian eggplant katsu

Yields4 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins

 2 teaspoons sea salt flakes
 2 cups quinoa flakes
 2 tablespoons sesame seeds
 2 teaspoons gluten-free garlic powder
 1/3 cup rice flour
 2 eggs
 Vegetable oil, for shallow-frying
 1 tablespoon rice wine vinegar
 1 teaspoon caster sugar
 1/4 small green cabbage, finely shredded
 1/4 small red cabbage, finely shredded
 2 green onions, thinly sliced diagonally, plus extra to serve
 Cooked medium-grain white rice, to serve
 2 teaspoons vegetable oil
 1 small brown onion, finely chopped
 4 garlic cloves, crushed
 1 tablespoon gluten-free curry powder
 1 tablespoon gluten-free corn flour
 1 1/2 cups Massel vegetable liquid stock
 2 tablespoons gluten-free tamari
 1 tablespoon rice wine vinegar
 2 teaspoons caster sugar

Place eggplant, in a single layer, on 2 baking trays. Sprinkle with sea salt. Set aside for 20 minutes.


Meanwhile, make Curry Sauce: Heat oil in a small saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and curry powder. Cook for 1 minute or until fragrant. Stir in corn flour. Gradually add stock, stirring constantly. Add tamari, vinegar and sugar. Bring to a simmer. Simmer for 5 to 10 minutes, stirring occasionally, or until slightly thickened. Cool for 5 minutes. Transfer to a small food processor. Process until smooth. Set aside and cover to keep warm.


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.


Preheat oven to 220C/200C fan-forced. Using paper towel, wipe off any excess salt from eggplant and pat dry. One by one, coat eggplant slices in our, shaking off excess. Dip in egg and coat in quinoa mixture, pressing to secure. Return to trays.


Add enough oil to a large, deep frying pan to come 1cm up side of pan. Heat over medium heat. Cook eggplant, in 2 batches, for 2 to 3 minutes each side or until golden. Return to trays. Bake for 10 to 15 minutes or until tender.


Place vinegar and sugar in a large bowl. Stir until sugar dissolves. Add cabbage and green onion. Toss to combine. Serve eggplant with rice and cabbage mixture, sprinkled with extra green onion and drizzled with sauce.

Nutrition Facts

Serving Size 4

Servings 4

Amount Per Serving
Calories 806.8
% Daily Value *
Total Fat 21.3g33%
Cholesterol 107mg36%
Sodium 2243mg94%
Total Carbohydrate 124.2g42%
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.