Recipe by Talking Head
"These mouth watering eggplants can be served as tapas or as a side dish. Serve alongside a crusty bread for a hearty appetizer."
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small eggplant, cut lengthwise into 1/4 inch thick slices
olive oil, or as needed
parsley, for garnish
Excellent. I didn't make the saffron mayonnaise, but the eggplant was fried perfectly!
I expected so much more from this after all the reviews and was hoping to use this to wow friends at a tapas dinner, but after trying this at home I was a little underwhelmed. I even had saffron that I had brought back from a trip to Spain, that I used. It didn't present very pretty on the plate and the saffron mayo that everyone raved about didn't do a thing for me. Maybe my pinch wasn't big enough, even though the mayo turned yellow. The spices in the eggplant were really good, but overall it didn't meet my expectations.
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 like eggplant, but he liked the recipe, but you know everything is better fired, right? ;)
I love pan fried eggplants to begin with. But this sauce is just heaven like. The key is suffron. It made a HUGE difference. I absolutely will make this again and share it with my family and friends.
This was a delicious and impressive appetizer. That being said, I will probably grill or bake the eggplant without breading next time to cut down on the fat. This disappeared quickly and everyone was looking for more. Thanks for sharing.
I made these last night as a side dish and my hubby and I really liked it. I followed the recipe exactly but did find, however, that both the eggplant and the mayo needed more seasoning/zing (this could just be my personal preference), so next time I will adjust my seasonings to suit my tastes. I will also experiment with baking/broiling instead of frying, and/or using plain yogurt, to cut down on the fat content. Will definitely be making these again!
This recipe is hands down amazing! I was nervous about frying the eggplant but it came out beautifully and delicious! The saffron mayo makes this dish. I will continue to make this appetizer again and again! Thank you so much for this recipe!
I followed the recipe exactly, but decided for time's sake not to roll up the eggplant strips after frying. I just served them as wedges with the saffron mayo. When slicing my eggplant, I first skinned two sides with my knife, so the slices I cut first from each of those ends would not be all skin on one side. One other tip: once oil is hot, fry at medium temperature. The eggplant in the olive oil seems to burn easily. 5 stars b/c my husband loved these and said the texture and breading were spot on (I however, don't care for eggplant in any capacity!)
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Fried Eggplant with Saffron Mayonnaise
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 237
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