4 tbsp rice flour

2 eggplant, sliced into ½ cm discs

100g gluten free breadcrumbs

4 tbsp vegetable oil

250g basmati rice

1 tbsp garlic infused oil

3 tbsp low FODMAP curry paste

2 tbsp golden syrup

200ml can lactose/dairy free cream

100ml vegetable stock

1 large cucumber


In a large bowl, combine 3 tbsp rice flour and enough water to make a runny paste, then season and add the eggplant, tossing until they are all coated.

Tip the gluten free breadcrumbs onto a plate and dip in each eggplant slice, turning to coat and pressing down to help the crumbs stick.

Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the eggplant slices in batches for 5 mins each side or until tender, adding a little more oil between batches.

Transfer the slices to a baking tray as you go. Once all the eggplant slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.

Wipe out the pan and heat another drizzle of oil. Add the curry paste and gently fry for 2 min, then add the remaining 1 tbsp rice flour and the syrup, and stir to a paste.

Splash in the stock, a little at a time, stirring to make a smooth sauce, then add the lactose/dairy free cream and simmer over a low heat for 10 mins, adding a more stock if it gets too thick.

Peel the cucumber into long strips with a peeler.

Drain the rice and serve with the crispy eggplant slices, curry sauce and cucumber ribbons.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Eggplant katsu
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