Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, aubergine baked in consommé-seasoned panko. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Aubergine Baked in Consommé-Seasoned Panko is one of the most favored of recent trending meals in the world. It is easy, it is 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’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook aubergine baked in consommé-seasoned panko using 7 ingredients and 5 steps. Here is how you can achieve it.
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
- Take 2 tsp ☆ Consommé bouillon granules
- Take 4 shakes ☆ Salt and pepper
- Get 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.
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