HOUSE OF ASIA
See the recipe
Eggplant in Panko
Delicate, roasted eggplant coated in crispy panko breadcrumbs, served with aromatic tonkatsu sauce and spicy mayonnaise. Every bite is the perfect combination of creamy interior and golden crust! Serve with a salad and lime for a full flavor!
Ingredients
- 100 gr House of Asia panko breadcrumbs
- 5 tablespoons House of Asia Tonkatsu Sauce
- 1 teaspoon House of Asia chili pastes
- 4 medium-sized eggplants
- 3 beaten eggs
- 100 g flour mixed with spices (e.g. salt, pepper, oregano, gochugaru pepper)
- frying oil
- 4 tablespoons of mayonnaise
- 3 tablespoons chopped spring onions
To serve:
Lime wedges and your favorite salad mix
A method of preparing
- Prick the eggplant with a fork and bake in an oven preheated to 200°C (400°F) for 25-30 minutes. Once baked, remove it and set aside to cool briefly. Then peel off the skin, leaving the stalk intact. Mash the eggplant with a fork until about 1-2 cm thick. Pat it dry with paper towels. Season with salt and pepper.
- Coat the eggplant in the following order: flour, egg, panko and fry until golden brown.
- Drizzle the cooked cutlet with tonkatsu sauce and chili-mixed mayonnaise, and sprinkle with scallions. Serve with a green salad and a lime wedge.
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Vegetables 
Chinese 
15-30 minutes 
Chicken 
Japanese 
Shrimp 
Thailand 
