Crispy, creamy, spicy and a little bit fancy. This eggplant recipe has it all. Air-fried golden eggplant slices get dunked into a warm, velvety Japanese curry dip made with cream cheese and Marion’s Kitchen Katsu Curry Sauce. It’s snack-worthy, shareable and completely meat-free.
1 large eggplant, cut into 1cm thick rounds
1/2 tsp sea salt
1/2 cup plain flour
2 eggs, lightly beaten 1 x Marion’s Kitchen Japanese Katsu Curry
– PANKO BREADCRUBS
– JAPANESE CURRY
Spray oil or vegetable oil (for air frying)
For the Dip
1 packet Marion’s Kitchen Japanese Katsu Curry Sauce
100g cream cheese, softened
1 tbsp butter
2 to 3 tbsp milk or water (to loosen)
Sliced spring onion or chilli flakes, to serve
- Place the eggplant slices on a paper towel. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
- Preheat the air fryer to 200°C.
- Set up a crumbing station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs from the Katsu Kit .
- Coat each eggplant slice first in flour, then dip in egg, then press into breadcrumbs to coat well.
- Lightly spray both sides of each slice with oil and place into the air fryer basket in a single layer. Air fry for 10 to 12 minutes, flipping halfway, until golden and crispy.
- In a small saucepan over low heat, combine the curry sauce, butter and cream cheese. Stir until smooth. Add a splash of milk or water to loosen to a dip consistency.
- Pour into a small bowl and sprinkle with spring onion or chilli flakes.
- Serve the crispy eggplant slices hot with the warm curry cheese dip on the side for dunking.
