Japanese Curry with Fried Eggplant

Prep Time: ~35 minutes; Yield: Serves 6


  • 1 large eggplant
  • 2 sweet potatoes, cut into chunks
  • 2 large carrots, cut into chunks
  • 1 large onion, sliced
  • 1 cup frozen peas
  • ½ cup, flour
  • ½ cup,  panko bread crumbs
  • 1-2 tbs, extra virgin olive oil
  • 2 vegan “eggs” (we used the Neat Egg)
  • 1 block of Golden Curry per package instructions
  • salt & pepper, to taste
  • Optional:
    • 2 cups, steamed rice
    • fresh scallions, garnish


  1. Slice the onion, carrot and sweet potatoes and reserve separately. Mince the garlic.
  2. Heat 1-2 tbsps of olive oil in a large sauté pan over medium heat. Then add the onion and cook for 2 minutes.
    • Add the garlic and continue to sauté until the onion is tender, about a few more minutes.
    • Add carrot and stir-fry for a few minutes
  3. Next, dissolve the blocks of Japanese curry roux in the sauté pan and slowly stir the ingredients together.
    • Put the pan lid on and simmer for 5-7 minutes.
    • Add the sweet potatoes and simmer until they are very tender (about 15 minutes).
      • With about 5 minutes left, add the frozen peas.
  4. While this is simmering, slice the eggplant into ¼ in slices.
    • Pour about ½ cup of flour on a flat plate. Add salt & pepper to taste.
    • Create your vegan egg mixture in a small, shallow bowl.
    • Pour panko crumbs onto another plate.
    • Pour frying oil into a small (~6 inch) frying pan and heat over medium temperature.
  5. One-by-one take the eggplant slices and coat them in flour, then the “vegan egg” mixture, and finally panko breadcrumbs.
    • Shake off excess crumbs and place each slice into the frying oil.
    • Fry for 2 minutes on each side until the breading is a perfect, golden brown.
    • Take the fried slices and let them rest on the paper towels to cool.
    • Repeat.
  6. Serve with rice.
  7. Enjoy!