Crispy Eggplant Katsu

Here’s how to make it:⁠
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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
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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
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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.⁠
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✨ That’s crispy, cozy, and self-cleaning dinner vibes.⁠
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