Reviewed: Mar. 6, 2012

Eggplant fried is delicious. I've never had saffron but a pinch of tumeric works great in this recipe. I added 4 cloves of garlic to try to consume less mayonnaise.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

careen33

Reviewed: Feb. 25, 2012

I followed the recipe almost exact. I used a lot of cayenne pepper & garlic powder. I'm glad I tried this!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Babediorn

Reviewed: Jan. 22, 2012

Super easy! The cayenne pepper gave the eggplant a tasty zing! The saffron mayonnaise was a hit. It was fun because this was the first I used saffron in a recipe. My family went nuts trying to guess the secret ingredient for the dip.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kristy W.

Reviewed: Dec. 30, 2011

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!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Gishala

Reviewed: Oct. 8, 2011

Made this dish last night--it is amazing! I served eggplant as strips and the saffron mayonnaise is spectacular. Included some diced red pepper for color and extra zing. Serve piping hot and they will surely be quickly devoured. Many Thanks for sharing!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sistuhmoon

Reviewed: 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.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

keykeyjoy

Reviewed: Sep. 6, 2011

This is an excellent recipe! Don't skip the saffron mayonnaise! It adds just the right touch to the eggplant. I think this dish is best eaten immediately - piping hot!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

joannesimcoe@msn.com

Reviewed: 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!)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Jul. 24, 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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

roxntab1

Reviewed: 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.

Was this review helpful? [ YES ]
7 users found this review helpful