Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergine baked in consommé-seasoned panko. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Aubergine Baked in Consommé-Seasoned Panko is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Aubergine Baked in Consommé-Seasoned Panko is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to 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:
- Take 2 small ones Aubergines (slim Japanese ones)
- Prepare 3 tbsp Plain flour
- Get 1 Egg
- Prepare 4 tbsp ☆ Panko
- Get 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 is going to wrap it up with this special food aubergine baked in consommé-seasoned panko recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
