Pan Fried Eggplant with Saffron Mayonnaise Recipe -
Pan Fried Eggplant with Saffron Mayonnaise Recipe
  • READY IN 50 mins

Pan Fried Eggplant with Saffron Mayonnaise

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    35 mins
  • COOK

    15 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2010

Excellent. I didn't make the saffron mayonnaise, but the eggplant was fried perfectly!

Most Helpful Critical Review
Aug 07, 2012

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.


22 Ratings

Nov 16, 2009

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? ;)

Sep 11, 2011

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.

Jul 13, 2011

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.

Jan 03, 2012

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!

Jul 25, 2011

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!

Aug 15, 2011

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!)


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 26.3 g
  • 41%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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