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Pan Fried Eggplant with Saffron Mayonnaise

SUBMITTED 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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USMETRIC

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.

	Cooking Level: Expert Home Town: Nasik, Maharashtra, India Living In: Sterling, Virginia, USA
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Nutritional Information

Pan Fried Eggplant with Saffron Mayonnaise

Servings Per Recipe: 8

Amount Per Serving

Calories: 323

About: Nutrition Info

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