Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, aubergine baked in consommé-seasoned panko. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Aubergine Baked in Consommé-Seasoned Panko is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Aubergine Baked in Consommé-Seasoned Panko is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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:
- Make ready 2 small ones Aubergines (slim Japanese ones)
- Take 3 tbsp Plain flour
- Make ready 1 Egg
- Take 4 tbsp ☆ Panko
- Make ready 2 tsp ☆ Consommé bouillon granules
- Get 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 this up for this exceptional food aubergine baked in consommé-seasoned panko recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
