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Pan Fried Eggplant with Saffron Mayonnaise
- 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:View on All Recipes
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 26.3g|
|Saturated Fat 4g|
|Total Carbohydrate 18.8g|
|Dietary Fiber 7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|