Chickpea and Eggplant Plant Katsu 

After 2 weeks quarantine now! We are all survivors! 

Easy, quick, delicious meals can bring a bit of fun into the long quarantine days!! 

I suggest you to try this recipe soon and discover how easy it to reinvent ingredients you already have in your kitchen and taste different flavors, different cultures!! 

Serves 3-4 people

  • 2 eggplants, sliced in one finger thick slices
  • 100g chickpea flour
  • 100-130ml water
  • Pinch of black salt
  • ½ tsp salt
  • 2 cups plain corn flakes (quinoa or rice flakes also work), crumbled
  • Olive oil


  • 1 onion, chopped
  • 3 garlic cloves, mashed
  • 3 medium carrots, slice
  • 3 tbsp yellow curry powder
  • ½ tsp curcuma powder
  • 1 1/2 tbsp garam masala powder 
  • 1 heaped tbsp tomato extract
  • 1 tsp salt
  • 400ml plant milk
  • 2 tbsp potato starch
  • 400ml veggie stock or water
  • 400g cooked chickpeas(optional)


  1. Plant Katsu: Salt each eggplant slice and set aside for 15 minutes; 
  2. Roast the slices without any oil for about 10-15 minutes; 
  3. Mix the chickpea flour with the water, black salt and salt and set aside in a large bowl; 
  4. Dip each eggplant slice in the chickpea batter and just after in the crumbled corn flakes; 
  5. Heat a frying pan with a drizzle of olive oil and fry the slices until golden and crispy. If you prefer you can also roast the slices for about 10-15 minutes at 180°C 
  6. Plant Golden Curry: fry the onion and garlic until soft and juicy; 
  7. Add the spices and fry for 1 minute; 
  8. Add 200ml of veggie stock , tomato extract and the carrots with a pinch of salt; 
  9. Add the plant milk and cooked chickpeas and let it simmer for about 10 minutes;
  10. Mix the rest of the veggie stock with the potato starch and add to the pan; 
  11. Cook for 5 minutes, mixing really well;
  12. Serve warm with the plant Katsu on top and some rice.

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