Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, aubergine baked in consommé-seasoned panko. One of my favorites. For mine, I’m gonna 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 current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Aubergine Baked in Consommé-Seasoned Panko is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. 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:
- Get 2 small ones Aubergines (slim Japanese ones)
- Take 3 tbsp Plain flour
- Take 1 Egg
- Take 4 tbsp ☆ Panko
- Get 2 tsp ☆ Consommé bouillon granules
- Take 4 shakes ☆ Salt and pepper
- Take 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 for this exceptional food aubergine baked in consommé-seasoned panko recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
