Best 3 Pan Fried Eggplant With Saffron Mayonnaise Recipes
Indulge in a culinary journey to the Mediterranean with our irresistible Pan-Fried Eggplant with Saffron Mayonnaise. This delectable dish combines the smoky, savory flavors of grilled eggplant with a vibrant, aromatic saffron mayonnaise, creating a symphony of taste that will tantalize your palate.
Within this comprehensive guide, you'll find a treasure trove of recipes to elevate your culinary skills and impress your loved ones:
1. Pan-Fried Eggplant with Saffron Mayonnaise: Dive into the star of the show – a step-by-step guide to crafting the perfect Pan-Fried Eggplant with Saffron Mayonnaise. Learn how to select the finest eggplants, achieve the perfect golden-brown crust, and create a velvety smooth saffron mayonnaise that will leave you craving more.
2. Saffron Mayonnaise: Discover the secrets to making a luscious, golden-hued Saffron Mayonnaise from scratch. This versatile condiment adds a touch of sunshine to your dishes, whether you use it as a dip for vegetables, spread it on sandwiches, or dollop it on top of grilled meats.
3. Roasted Eggplant with Walnut and Pomegranate Dressing: Embark on a culinary adventure with this vibrant roasted eggplant dish. Tender eggplant slices are roasted to perfection and topped with a zesty walnut and pomegranate dressing, offering a delightful balance of sweet, sour, and nutty flavors.
4. Eggplant and Chickpea Curry: Embark on a culinary adventure to the vibrant streets of India with this fragrant Eggplant and Chickpea Curry. This flavorful vegan curry showcases the harmonious blend of tender eggplant, chickpeas, and aromatic spices, simmering in a creamy tomato-based sauce.
5. Grilled Eggplant with Miso Glaze: Transport your taste buds to the Far East with this delectable Grilled Eggplant with Miso Glaze. Succulent eggplant slices are grilled until smoky and tender, then glazed with a savory-sweet miso glaze, creating a dish that is both elegant and satisfying.
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA
For the crispest, most burnished pieces of eggplant, nothing beats frying, and it's worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.
Provided by Melissa Clark
Categories weekday, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
- Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
- Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
- When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
- Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.
PAN-FRIED EGGPLANT
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
- Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g
Tips:
- To ensure the eggplant slices don't absorb too much oil, make sure to pat them dry with paper towels before frying.
- For a crispy coating, coat the eggplant slices in flour before frying. You can also use breadcrumbs or panko for a different texture.
- Don't overcrowd the pan when frying the eggplant. This will prevent them from cooking evenly and becoming soggy.
- To make sure the eggplant is cooked through, fry it until it is golden brown and tender.
- Serve the fried eggplant immediately with your favorite dipping sauce or condiment.
Conclusion:
This pan-fried eggplant recipe is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. The crispy eggplant slices are complemented perfectly by the creamy saffron mayonnaise. Whether you're looking for a new way to cook eggplant or just want to try something different, this recipe is sure to please.
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