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Crispy Eggplant Katsu “Macarons”

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These savory, crispy eggplant katsu macarons offer an exciting twist on traditional sweets, pairing crunchy eggplant with zesty yuzu mayo and miso slaw.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 small eggplant, sliced into ultra-thin rounds Make sure to slice thin for crispness.
  • Salt (to draw out moisture) Use to draw out moisture from eggplant.
  • 1 cup panko breadcrumbs
  • 1/2 cup flour
  • 1 large egg, beaten
  • Neutral oil for shallow frying Choose an oil with a high smoke point.
For the Spicy Yuzu Mayo
  • 3 tbsp mayonnaise
  • 1 tsp yuzu juice (or lemon + orange mix) For a similar flavor, use lemon and orange juice.
  • 1 tsp sriracha or chili crisp Adjust according to taste.
  • Pinch of salt
For the Miso Slaw
  • 1 cup finely shredded cabbage (purple or napa)
  • 1 tsp white miso paste
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp honey
  • Pinch of grated ginger
  • Black sesame seeds (optional) For garnish.
  • Microgreens or shiso leaves (optional) For garnish.

Method
 

Preparation
  1. Salt the eggplant slices and let them sit for 10 minutes to draw out moisture.
  2. After 10 minutes, pat the eggplant slices dry with a paper towel.
  3. Coat each slice by dipping it in flour, then egg, and then panko, pressing gently to ensure the crumbs stick.
  4. In a frying pan, heat a shallow layer of neutral oil.
Cooking
  1. Fry the eggplant slices for about 2-3 minutes on each side or until they are crisp and golden.
  2. Drain them on paper towels to remove excess oil.
Mixing Sauces
  1. In a bowl, mix together the mayonnaise, yuzu juice, sriracha, and a pinch of salt until smooth.
  2. In another bowl, toss together cabbage, miso paste, rice vinegar, sesame oil, honey, and ginger. Let it marinate for 10 minutes.
Assembly
  1. Spread or pipe some yuzu mayo on one eggplant round, add a pinch of slaw, and top with a second eggplant round.
  2. Garnish with black sesame seeds or microgreens, if desired.
  3. Serve warm for the best experience.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 450mgFiber: 4gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for up to two days. Reheat in an air fryer or hot oven to restore crispiness. Avoid microwaving, as it can make them soggy.
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