Pan Fried Eggplant with Saffron Mayonnaise Recipe Reviews - Allrecipes.com (Pg. 2)
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!
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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!)
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Photo by mommymeggy

Cooking Level: Intermediate

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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!
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Photo by mauigirl
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.
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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Nov. 30, 2010
Excellent. I didn't make the saffron mayonnaise, but the eggplant was fried perfectly!
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Photo by cairocook

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA
Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Nov. 14, 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? ;)
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Photo by Michael Dinsmore

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Reviewed: Sep. 4, 2009
I haven't tried this recipe yet but I will be sure to do so. It sounds amazing!
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