Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, aubergine baked in consommé-seasoned panko. 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 foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Aubergine Baked in Consommé-Seasoned Panko is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take 2 small ones Aubergines (slim Japanese ones)
- Prepare 3 tbsp Plain flour
- Get 1 Egg
- Get 4 tbsp ☆ Panko
- Get 2 tsp ☆ Consommé bouillon granules
- Make ready 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 is going to wrap it up with this exceptional food aubergine baked in consommé-seasoned panko recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
