Pan Fried Eggplant with Saffron Mayonnaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Pinch Saffron1 Tbsp. Hot Water1/2 C. Fat Free Mayonnaise1 tsp. Minced Garlic1/2 C. Whole Wheat Flour2 Tbsp. Flax Seed Meal2 Tbsp. Wheat Germ1 tsp. Cayenne Pepper2 tsp. Garlic Powder1 tsp. Salt4 Small Eggplant, Cut Lengthwise into 1/4 in. Thick Slices1/2 C. Egg SubstituteNon-Stick Olive Oil Spray8 Sprigs Parsley, for Garnish
1. Stir saffron into hot water, & set aside for 5-10 min. Stir together saffron water, mayonnaise, & minced garlic until smooth; set aside.
2. Whisk together flour, flax seed, wheat germ, cayenne pepper, garlic powder, & salt in a shallow bowl. Dip the eggplant slices into egg substitute, then dust with flour. Gently shake off excess flour, & place eggplant slices onto a baking sheet.
3. Heat olive oil spray in a lg. skillet over med-high heat. Fry the eggplant slices until golden brown on each side, about 2 min per side. Add more olive oil spray before frying each batch of eggplant. Once all of the eggplant has been fried, roll up into cylinders & secure with toothpicks. Garnish with parsley & serve with saffron mayonnaise.
Serving Size: 8 Servings
2. Whisk together flour, flax seed, wheat germ, cayenne pepper, garlic powder, & salt in a shallow bowl. Dip the eggplant slices into egg substitute, then dust with flour. Gently shake off excess flour, & place eggplant slices onto a baking sheet.
3. Heat olive oil spray in a lg. skillet over med-high heat. Fry the eggplant slices until golden brown on each side, about 2 min per side. Add more olive oil spray before frying each batch of eggplant. Once all of the eggplant has been fried, roll up into cylinders & secure with toothpicks. Garnish with parsley & serve with saffron mayonnaise.
Serving Size: 8 Servings
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 2.5 g
- Cholesterol: 1.8 mg
- Sodium: 448.8 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 9.8 g
- Protein: 7.3 g
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