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Pan Fried Eggplant Rolls with Saffron Mayonnaise


4 small eggplant (cut lengthwise into 1/4 inch slices)

2 eggs, beaten

1/2 cup olive oil

1/2 cup all purpose flour

1 teaspoon cayenne pepper

2 teaspoons garlic powder

1 teaspoon kosher salt

8 sprigs parsley (for garnish)

For Saffron Mayonnaise:

1 pinch saffron

1 tablespoon hot water

1/2 cut mayonnaise

1 teaspoon minced garlic


For Mayonnaise:

1. Stir saffron into hot water and set aside for 5 to 10 minutes. 

2. Stir saffron water, mayonnaise, and minced garlic together until smooth.

For Eggplant:

1. Wisk together flour, cayenne pepper, garlic powder, and kosher salt in a shallow bowl.  Dip sliced eggplant into beaten egg, then dust with flour mixture and place onto baking sheets.

2. Heat 2 tablespoons oilve oil in large skillet over medium-high heat.  Fry eggplant slices until golden brown on each side, about 2 minutes per side.  Add 2 tablespoons of oil before frying each batch of eggplant. 

3. Once all eggplant have been fried, roll into cylinders, and secure with toothpicks.  Garnish with parsley and serve with saffron mayonnaise.

Serves 8

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