Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, aubergine baked in consommé-seasoned panko. It is one of my favorites. For mine, I’m gonna 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 foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Aubergine Baked in Consommé-Seasoned Panko is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to 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 ones Aubergines (slim Japanese ones)
- Get Plain flour
- Prepare Egg
- Make ready ☆ Panko
- Prepare ☆ Consommé bouillon granules
- Get shakes ☆ Salt and pepper
- Get 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 it up with this special food aubergine baked in consommé-seasoned panko recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
