Photo: Joseph Gonzalez
Pan Fried Eggplant with Saffron Mayonnaise
12 ingredients
35 min + 15 min
8 servings
openrecipes
"These mouth watering eggplants can be served as tapas or as a side dish. Serve alongside a crusty bread for a hearty appetizer."
Estimated Nutrition (whole recipe, rough)
700
Calories
21g
Protein
21g
Fat
107g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes