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Aubergine Baked In Consommé-seasoned Panko Recipe

Aubergine Baked in Consommé-Seasoned Panko Recipe
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Serving : 2
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Prepare the ingredients before making Aubergine Baked in Consommé-Seasoned Panko in your home. Then, follow these steps below to serve Aubergine Baked in Consommé-Seasoned Panko for your family or friends.

Ingredients: Aubergine Baked in Consommé-Seasoned Panko

  • 2 small ones Aubergines (slim Japanese ones)
  • 3 tbsp Plain flour
  • 1 Egg
  • 4 tbsp ☆ Panko
  • 2 tsp ☆ Consommé bouillon granules
  • 4 shakes ☆ Salt and pepper
  • 3 tbsp Vegetable Oil

How to Make Aubergine Baked in Consommé-Seasoned Panko

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Aubergine Baked in Consommé-Seasoned Panko in your home by yourself.

    Step 1
  • 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).
  • Step 2
  • In a deep dish, add the ☆ ingredients, and mix with a spoon.
  • Step 3
  • Coat the aubergines in the panko from Step 2. Shallow fry.
  • Step 4
  • Once both sides are golden brown, they're done!
  • Step 5
  • [Chicken version] Here's an easy recipe for baked chicken with consommé bouillon flavour.
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