Katsu Curry Chicken Stuffed Eggplant
2 tbsp Bertolli Originale Olive Oil
1 small brown onion, finely chopped
2 small potatoes, peeled, cut into 1cm cubes
1 carrot, diced
500g chicken breast mince
1 packet Japanese Curry (mild)
2 large eggplants, halved lengthways
Bertolli Originale Olive Oil Spray
1 cup panko breadcrumbs
Steamed white rice, shredded red cabbage and edamame sides, to serve
Pickled ginger and sesame seeds, to serve
Preheat oven to 180ºC fan. Line a baking tray with foil.
Heat oil in a large frypan over medium heat. Add onion and saute gently, 4-5 mins until softened. Add potato and carrot and fry, stirring, until they begin to soften. Add the chicken mince, using a whisk to break up lumps, and fry until opaque.
Crumble the curry mixture into 500ml boiling water, whisking together to dissolve. Add to the frypan and cook, stirring, over a low heat until the sauce thickens. Set aside.
Hollow out the flesh of the eggplants, leaving a 1cm border. Arrange onto the prepared tray, then divide the chicken curry mixture evenly between the eggplants. Spray with Bertolli Originale Olive Oil Spray, then sprinkle over the panko breadcrumbs and spray again. Roast for 45-50 mins until the eggplant has softened and the breadcrumbs are golden. Sprinkle with sesame seeds to serve.
Serve with steamed rice, a salad of shredded red cabbage mixed with edamame beans and some pickled ginger.