Pan Fried Eggplant With Saffron Mayonnaise Recipe

Name: Pan Fried Eggplant With Saffron Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pinch saffron; 1 tablespoon hot water; 1/2 cup mayonnaise; 1 teaspoon minced garlic; 1/2 cup all-purpose flour; 1 teaspoon cayenne pepper; 2 teaspoons garlic powder; 1 teaspoon kosher salt; 4 small eggplant, cut lengthwise into 1/4 inch thick slices; 2 eggs, beaten; 1/2 cup olive oil, or as needed; 8 sprigs parsley, for garnish

Servings: persons

1 pinch saffron
1 tablespoon hot water
1/2 cup mayonnaise
1 teaspoon minced garlic
1/2 cup all-purpose flour
1 teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon kosher salt
4 small eggplant, cut lengthwise into 1/4 inch thick slices
2 eggs, beaten
1/2 cup olive oil, or as needed
8 sprigs parsley, for garnish

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.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pinch saffron, 1 tablespoon hot water, 1/2 cup mayonnaise, 1 teaspoon minced garlic, and more.

Yes, Pan Fried Eggplant With Saffron Mayonnaise falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Fried Eggplant With Saffron Mayonnaise

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