Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, aubergine baked in consommé-seasoned panko. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Aubergine Baked in Consommé-Seasoned Panko is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Aubergine Baked in Consommé-Seasoned Panko is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have aubergine baked in consommé-seasoned panko using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Aubergine Baked in Consommé-Seasoned Panko:
- Get 2 small ones Aubergines (slim Japanese ones)
- Prepare 3 tbsp Plain flour
- Prepare 1 Egg
- Prepare 4 tbsp ☆ Panko
- Take 2 tsp ☆ Consommé bouillon granules
- Take 4 shakes ☆ Salt and pepper
- Make ready 3 tbsp Vegetable Oil
Instructions to make Aubergine Baked in Consommé-Seasoned Panko:
- Slice the aubergines into 5 mm. Coat with the flour (it'll be easier to coat them if you can throw all the ingredients into a plastic bag).
- In a deep dish, add the ☆ ingredients, and mix with a spoon.
- Coat the aubergines in the panko from Step 2. Shallow fry.
- Once both sides are golden brown, they're done!
- [Chicken version] Here's an easy recipe for baked chicken with consommé bouillon flavour.
So that is going to wrap this up with this exceptional food aubergine baked in consommé-seasoned panko recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
