~1 medium sized egg plant
~1/2 cup of oats
~salt and pepper
~3 eggs
~1 can of chick peas
~1/2 butternut squash cubed
~1 can of tomato paste
~1/2 can of coconut milk
~2 tbsps of curry powder
~3 tbsps of olive oil
~Featured Herb: bay leaf
1. Cube butternut squash and add to a large pot.
2. Add chick peas, coconut milk and tomato paste to pot. Mix in 1 tbsp of salt and 2tbsp of curry powder. Add 4 bay leaves if desired. Bring mixture to a boil and allow to simmer for 20min.
3. Slice eggplant short ways into 1/2 cm thick rounds.
4. Beat 3 eggs and set aside in a bowl.
5. Use a blender to grind the oats on a pulse. Be careful not to turn into a powder! Lay out oats on a plate and dust with salt and pepper.
6. Dip each eggplant round into the egg, and then cover in the powder.
7. Heat olive oil in large skillet on medium-high heat. Cook eggplant rounds, flipping when oats begin to brown. Set aside on a paper towel covered plate.
8. Eggplant katsu on top of curry. Enjoy!