Eggplant Tonkatsu
A plant-forward twist on the Japanese classic, this Eggplant Tonkatsu features whole roasted eggplant coated in a crisp panko crust and fried until golden. Served with a sweet–savory tonkatsu sauce and a fresh cabbage, carrot, radish and apple salad, the dish balances crunch, softness and brightness. Comforting yet light, it delivers the familiar satisfaction of tonkatsu through vegetables rather than meat.
- 60 min
- NOT TOO TRICKY
- 4
- GLUTEN, SOY
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 520 kcal Calories
- 10 g Protein
- 55 g Carbohydrates
- 28 g Fat
- 8 g Fibre
- 9 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Whole eggplants | 2 each | ||
| All-purpose flour | As needed | ||
| Sweet paprika | To taste | ||
| Eggs | 2 each | Beaten | |
| Salt and black pepper | To taste | ||
| Panko breadcrumbs | As needed | ||
| Classic breadcrumbs | As needed | ||
| Hot paprika | To taste | ||
| Vegetable oil | For frying | ||
| Ketchup | 4 tsp | 60 ml | |
| Worcestershire sauce | 2 tsp | 40 ml | |
| Sugar | 1 tsp | 20 ml | |
| Soy sauce | 2 tbsp | 10 ml | |
| White cabbage | Finely shredded | ||
| Carrot | Julienne | ||
| White radish | Julienne | ||
| Apple | Julienne | ||
| Lemon juice | To taste | ||
Method
-
For the eggplant:
- Pierce the eggplant all over and bake it at 180-200°C for about 30 minutes
- After baking, cover it with foil to steam, making it easier to peel
- Peel cooled eggplants and gently mash with a fork, keeping their shape.
- Coat eggplant in flour mixed with sweet paprika.
- Dip into beaten egg seasoned with salt and pepper.
- Bread with a mixture of panko, classic breadcrumbs and hot paprika.
- Heat oil to ~175–180°C.
- Fry eggplant until golden brown and crisp on all sides. Drain on paper towel.
- For the salad: Traditionally, Tonkatsu is served with white cabbage, but I added carrot, white radish, and apple. Drizzle with lemon juice (Tip: Rinse the white radish with cold water to remove its strong smell)
- For the sauce: In a bowl, mix ketchup, Worcestershire sauce, sugar and soy sauce until smooth. Set aside.
- To serve: Pour the sauce over the eggplant and serve with rice (or couscous) and salad 12. Enjoy your delicious Eggplant Tonkatsu!
