[FTF] NZ Crumbed Eggplant & Katsu Sauce

Meanwhile, slice eggplant into 2cm thick rounds. In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sweet soy seasoning. Coat eggplant in flour, followed by egg and finally in panko breadcrumbs. Transfer to a plate.

In a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. Fry crumbed eggplant in batches until golden and cooked through, 1-2 minutes each side. Transfer to a lined oven tray. Roast in oven until golden and tender, 10-15 minutes.

While eggplant is baking, roughly chop Asian greens. Thinly slice carrot into sticks. Wipe out and return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. Add Asian greens and remaining garlic, and cook until fragrant and tender, 2-3 minutes. Transfer to a bowl, season to taste and cover to keep warm.

Return frying pan to medium-low heat. Cook katsu, water (for the sauce), brown sugar and remaining butter, stirring, until reduced, 3-4 minutes.