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Pan Fried Eggplant with Saffron Mayonnaise

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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 148 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
35 Min
Cook Time:
15 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 pinch saffron
  • 1 tablespoon hot water
  • 1/2 cup mayonnaise
  • 1 teaspoon minced garlic
  •  
  • 1/2 cup all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 4 small eggplant, cut lengthwise into 1/4 inch thick slices
  • 2 eggs, beaten
  • 1/2 cup olive oil, or as needed
  • 8 sprigs parsley, for garnish

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 323 | Total Fat: 26.3g | Cholesterol: 61mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by MDINSMORE 
I had 1 small eggplant and 6 of the long skinny ones and tried out this recipe. I just filled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by tvazquez86 
I haven't tried this recipe yet but I will be sure to do so. It sounds amazing! MORE

 
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