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Aubergine Katsu

Aubergine Katsu
Aubergine Katsu

We spent some time refining this dish and we gotta say - it’s one of the most delicious one’s we’ve done. The katsu sauce has the perfect balance of beautifully light but comfortingly warm. (It’s so good, you may want to make a double batch and freeze some…) Plus, it goes amazingly with the mighty aubergine.

Frying the aubergine is a little naughty, but with the panko breadcrumbs it creates a wonderfully crispy, light, gooey-on-the-inside disk of loveliness.



For the Katsu sauce

  • 1 large onion
  • 1 small carrot
  • 5cm piece fresh ginger
  • 2 garlic cloves
  • 2 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1 1⁄2 tsp soy sauce
  • 1 tbsp curry powder
  • 350ml vegetable stock
  • 1 lemon
  • 2 tsp garam masala
  • 1 tsp sugar
  • 1 tbsp cornflour
  • 2 tbsp water
  • 175g plain flour
  • 1⁄2 tbsp salt
  • 250ml plant-based milk
  • 150g panko breadcrumbs
  • 2 aubergines (about 300g each)
  • 4 spring onions
  • sesame seeds, to sprinkle
  • 500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve
  • vegetable oil, for frying


  1. 1.

    Equipment: Fine grater or Microplane | 2 large frying pans | Liquidiser | Line a large plate with kitchen paper

    First make the sauce | Peel and dice the onion | Peel and grate the carrot | Peel and finely grate the ginger and garlic

    Put one pan over a medium heat and warm the sesame oil | Add the onions and fry for 3–4 minutes, stirring | Add the carrot and olive oil and stir for 5–6 minutes | Add the garlic and ginger and stir for 2 minutes | Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock | Blend | Pour back into the pan and return to a medium heat

    Cut the lemon in half and squeeze the juice of half into the pan, catching any pips with your other hand | Sprinkle over the garam masala and sugar and stir | Reduce the heat to low | Taste and add more salt and lemon if required | Put the cornflour and water into a small dish and mix together with a fork | Pour into the pan and stir to thicken

    Now make the batter | Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter | Pour the breadcrumbs into a separate bowl

    Trim the aubergines and cut into 1cm slices | Tip into the batter and toss to cover | Pick out one slice and roll it around in the breadcrumbs, covering it completely | Repeat to coat all the slices. Fry the aubergine | Pour the vegetable oil into the second pan until it’s 2cm deep | Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges | Carefully add the aubergine slices and fry for 3–4 minutes on each side, until crispy and deep golden | Transfer to the kitchen paper for a minute to soak up any excess oil

    Meanwhile, heat the rice, if necessary, or cook following the packet instructions, then divide between plates | Arrange the crispy aubergine on top and drizzle over the katsu sauce | Finely slice the spring onions and sprinkle over with the sesame seeds before serving!