Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make 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 unique. This is gonna smell and look delicious.
Aubergine Baked in Consommé-Seasoned Panko is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Aubergine Baked in Consommé-Seasoned Panko is something that 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 can achieve that.
The ingredients needed to make Aubergine Baked in Consommé-Seasoned Panko:
- Make ready 2 small ones Aubergines (slim Japanese ones)
- Prepare 3 tbsp Plain flour
- Take 1 Egg
- Make ready 4 tbsp ☆ Panko
- Get 2 tsp ☆ Consommé bouillon granules
- Get 4 shakes ☆ Salt and pepper
- Prepare 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 special food aubergine baked in consommé-seasoned panko recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
