Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, aubergine baked in consommé-seasoned panko. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Aubergine Baked in Consommé-Seasoned Panko is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Aubergine Baked in Consommé-Seasoned Panko is something which I have loved my entire life.
To get started with this particular recipe, we must 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)
- Make ready 3 tbsp Plain flour
- Get 1 Egg
- Prepare 4 tbsp ☆ Panko
- Take 2 tsp ☆ Consommé bouillon granules
- Prepare 4 shakes ☆ Salt and pepper
- Take 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’s going to wrap this up with this exceptional food aubergine baked in consommé-seasoned panko recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at 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!
