Eggplant with Saffron Mayonnaise

    50 minutes

    This mouth watering eggplant dish can be served as an entree or as a side dish. Fried Eggplant is accompanied by a garlicky saffron mayonnaise.

    22 people made this

    Serves: 8 

    • 1 pinch saffron
    • 1 tablespoon hot water
    • 1/2 cup (125ml) mayonnaise
    • 1 teaspoon minced garlic
    • 1/2 cup (60g) plain flour
    • 1 teaspoon cayenne pepper
    • 2 teaspoons garlic powder
    • 1 teaspoon kosher salt
    • 4 small eggplant, cut lengthwise into 1cm thick slices
    • 2 eggs, whisked
    • 1/2 cup (125ml) olive oil, or as needed
    • 8 sprigs parsley, for garnish

    Preparation:35min  ›  Cook:15min  ›  Ready in:50min 

    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. Mix together flour, cayenne pepper, garlic powder and kosher salt in a shallow bowl.
    3. Dip the eggplant slices into whisked egg then dust with flour. Gently shake off excess flour and place eggplant slices onto a baking tray.
    4. Heat 2 tablespoons of the olive oil in a large frypan 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.
    5. Once all of the eggplant has been fried roll up into cylinders and secure with toothpicks. Garnish with parsley and serve with saffron mayonnaise.

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    Reviews and Ratings
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    Reviews in English (19)


    Excellent. I didn't make the saffron mayonnaise, but the eggplant was fried perfectly!  -  30 Nov 2010  (Review from Allrecipes USA and Canada)


    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?  -  14 Nov 2009  (Review from Allrecipes USA and Canada)


    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.  -  11 Sep 2011  (Review from Allrecipes USA and Canada)