Aubergine Rolls with Saffron Mayonnaise

    50 min

    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.

    22 people made this

    Serves: 8 

    • 1 pinch saffron
    • 1 tablespoon hot water
    • 125ml mayonnaise
    • 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

    Prep:35min  ›  Cook:15min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (19)


    Excellent. I didn't make the saffron mayonnaise, but the eggplant was fried perfectly!  -  30 Nov 2010  (Review from Allrecipes US | Canada)


    I had 1 small eggplant and 6 of the long skinny ones and tried out this recipe. I just filled the bottom of the pan with about 1/4" of oil for the frying. Turned out good. Husband doesn't normally like eggplant, but he liked the recipe, but you know everything is better fired, right?  -  14 Nov 2009  (Review from Allrecipes US | Canada)


    I love pan fried eggplants to begin with. But this sauce is just heaven like. The key is suffron. It made a HUGE difference. I absolutely will make this again and share it with my family and friends.  -  11 Sep 2011  (Review from Allrecipes US | Canada)