Pan Fried Eggplant with Saffron Mayonnaise15 Reviews
- Prep: 35 min
- Cook: 15 min
- Ready In: 50 min
“These mouth watering eggplants can be served as tapas or as a side dish. Serve alongside a crusty bread for a hearty appetizer.” - by Talking Head
Original recipe yields 8 servings
- Stir saffron into hot water, and set aside for 5 to 10 minutes. Stir together saffron water, mayonnaise, and minced garlic until smooth; set aside.
- Whisk together flour, cayenne pepper, garlic powder, and kosher salt in a shallow bowl. Dip the eggplant slices into beaten egg, then dust with flour. Gently shake off excess flour, and place eggplant slices onto a baking sheet.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on each side, about 2 minutes per side. Add 2 tablespoons of olive oil before frying each batch of eggplant. Once all of the eggplant has been fried, roll up into cylinders and secure with toothpicks. Garnish with parsley and serve with saffron mayonnaise.
Amount Per Serving (8 total)
- 319 cal
- 26.3 g
- 18.8 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"Excellent. I didn't make the saffron mayonnaise, but the eggplant was fried perfectly!..." See more"
"I had 1 small eggplant and 6 of the long skinny ones and tried out this recipe. I just filled the bottom of the pan with about 1/4" of oil for the frying. Turned out good. Husband doesn't normally ..." See morelike eggplant, but he liked the recipe, but you know everything is better fired, right? ;)"
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