About this recipe:These aubergine rolls do well as an appetiser or as party food. Aubergine slices are pan-fried, then rolled into cylinders and served with a creamy saffron mayonnaise.
1 pinch saffron
1 tablespoon hot water
1 teaspoon finely chopped garlic
60g plain flour
1 teaspoon cayenne pepper
2 teaspoons garlic granules
1 teaspoon sea salt
4 small aubergines, cut lengthways into 5mm thick slices
2 eggs, beaten
125ml olive oil or as needed
8 sprigs parsley, for garnish
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Method Prep:35min › Cook:15min › Ready in:50min
Stir saffron into hot water and set aside for 5 to 10 minutes. Stir together saffron water, mayonnaise and finely chopped garlic until smooth; set aside.
Whisk together flour, cayenne pepper, garlic granules and sea salt in a shallow bowl. Dip the aubergine slices into beaten egg, then dust with flour. Gently shake off excess flour and place aubergine slices onto a baking tray.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Fry the aubergine slices until golden brown on each side, about 2 minutes per side. Add 2 tablespoons of olive oil before frying each batch of aubergine. Once all of the aubergine slices have been fried, roll up into cylinders and secure with cocktail sticks. Garnish with parsley and serve with saffron mayonnaise.