Pan Fried Eggplant with Saffron Mayonnaise

Pan Fried Eggplant with Saffron Mayonnaise

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Talking Head 1

"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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50 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 23 Ratings

Most helpful positive review

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

Most helpful critical review

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 saffro...

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

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 nor...

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 fri...

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 everyon...

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 (t...

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 ...

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 firs...

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!

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 g...

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