Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, aubergine baked in consommé-seasoned panko. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Aubergine Baked in Consommé-Seasoned Panko is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Aubergine Baked in Consommé-Seasoned Panko is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have aubergine baked in consommé-seasoned panko using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aubergine Baked in Consommé-Seasoned Panko:
- Make ready 2 small ones Aubergines (slim Japanese ones)
- Take 3 tbsp Plain flour
- Prepare 1 Egg
- Take 4 tbsp ☆ Panko
- Take 2 tsp ☆ Consommé bouillon granules
- Take 4 shakes ☆ Salt and pepper
- Make ready 3 tbsp Vegetable Oil
Steps 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’s going to wrap it up for this exceptional food aubergine baked in consommé-seasoned panko recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
