Pan Fried Eggplant With Saffron Mayonnaise
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
41
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 pinch
Saffron1 tbsp
Water (hot)1 cup
Mayonnaise1 tsp
Garlic (minced)1 cup
All-Purpose Flour1 tsp
Cayenne Pepper2 tsps
Garlic Powder1 tsp
Kosher Salt1 cup
Olive Oil (or as needed)8 sprigs
Parsley (for garnish)Directions:
1
Stir saffron into hot water, and set aside for 5 to 10 minutes
2
Stir together saffron water, mayonnaise, and minced garlic until smooth; set aside
3
Whisk together flour, cayenne pepper, garlic powder, and kosher salt in a shallow bowl
4
Dip the eggplant slices into beaten egg, then dust with flour
5
Gently shake off excess flour, and place eggplant slices onto a baking sheet
6
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat
7
Fry the eggplant slices until golden brown on each side, about 2 minutes per side
8
Add 2 tablespoons of olive oil before frying each batch of eggplant
9
Once all of the eggplant has been fried, roll up into cylinders and secure with toothpicks
10
Garnish with parsley and serve with saffron mayonnaise