Using: Soul Kitchen Sweet Potato & Pumpkin Soup
Crispy air fried aubergine coated in golden panko crumbs, served with a rich katsu style sauce made from our Sweet Potato & Pumpkin soup. Comforting, flavour packed and surprisingly simple, it is a plant based twist on a much loved classic.
We recommend using an air-fryer for this recipe!
Serves 2
You’ll need:
For the aubergine
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1 large aubergine, sliced into rounds
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2–3 tbsp plain flour
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1 tsp Soul Kitchen Sweet Potato & Pumpkin soup mix (dry)
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1 egg, beaten
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80g panko breadcrumbs
For the katsu sauce
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1 packet Soul Kitchen Sweet Potato & Pumpkin soup
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½ tin coconut milk
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1–2 tsp soy sauce
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Hot water to loosen
To serve
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Steamed rice
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Edamame beans
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Fresh coriander
Method
1. Prep the aubergine
Lay the aubergine slices on a plate and sprinkle lightly with salt. Leave for 15 to 20 minutes, then pat dry.
2. First air fry
Lightly brush the aubergine slices with oil and arrange in a single layer.
Air fry at 180 degrees for 8 to 10 minutes, turning halfway, until softened and lightly golden. Remove and cool slightly.
You can also use a conventional fan oven for this stage!
3. Coat
Mix the flour with 1tsp of dry soup mix in a shallow bowl.
Place the beaten egg in a second bowl and the panko in a third.
Dip each slice into:
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Seasoned flour
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Egg
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Panko breadcrumbs
4. Second air fry
Air fry the breaded aubergine for 8 to 12 minutes, turning halfway, until crisp and golden. Cook in batches if needed.
5. Make the sauce
In a small pan, gently heat the coconut milk and soy sauce. Once hot, add the remaining soup mix and hot hot water to reach a smooth, spoonable consistency.
6. Serve
Spoon rice into bowls. Top with crispy aubergine and pour over the katsu sauce.
Finish with edamame and fresh coriander (hot honey works a treat, too!)
