Recipe: Oishi Aubergine Baked in Consommé-Seasoned Panko For Vegan's Friend

Delicious, fresh and good.

Aubergine Baked in Consommé-Seasoned Panko. Clean Eating Vegan Recipe: Baked Stuffed Aubergines / Eggplant As you all know, I have recently moved to Portugal. I am embracing the Portuguese way of life. Disclosure: This post may contain affiliate links, which means we may receive a This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.

Aubergine Baked in Consommé-Seasoned Panko Baked stuffed aubergine with walnut and Roquefort. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the. You can Cook Aubergine Baked in Consommé-Seasoned Panko using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Aubergine Baked in Consommé-Seasoned Panko

  1. Lets Go Prepare 2 small of ones Aubergines (slim Japanese ones).
  2. What You needis 3 tbsp of Plain flour.
  3. Lets Go Prepare 1 of Egg.
  4. What You needis 4 tbsp of ☆ Panko.
  5. Lets Go Prepare 2 tsp of ☆ Consommé bouillon granules.
  6. Lets Go Prepare 4 of shakes ☆ Salt and pepper.
  7. What You needis 3 tbsp of Vegetable Oil.

In a large skillet over medium heat, heat oil. Stir in chopped aubergine and season with oregano, salt, and pepper. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves.

Aubergine Baked in Consommé-Seasoned Panko instructions

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

Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan. Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn't get soggy. Salmon that is perfectly tender, flakey, and seasoned. This recipe comes by way of my friend and neighbor Evie Lieb.