This is a great little eggplant appetizer served with a garlic saffron mayo dip. It is gluten-free too!
I used Japanese Eggplant to get a nice two-bite sized cut, you could also make this as a side to a meal and use a large eggplant. If a little wheat is not a bother to you, using ½ flour and ½ panko bread crumbs works really well too.
Garlic Saffron Dip
Small and medium bowl
1 small pinch Saffron soaked in 1 tablespoon hot water
1/2 cup Vegan Mayonnaise (or whatever type you like)
1 teaspoon Garlic, minced
Pan Fried Eggplant
Large fry pan
3 Japanese Eggplants, sliced ¼ inch thick, rinsed and blotted dry
2 medium Eggs, beaten in a small bowl
¼ – ½ cup Safflower Oil
1/2 cup Sorghum flour
1 tablespoon Tapioca Flour
1/2 teaspoon Cayenne Pepper
2 teaspoons Garlic Powder
1 teaspoon Sea Salt
Chopped fresh Parsley, for garnish
Let saffron infuse in hot water for 10 minutes then add mayonnaise, garlic to the bowl and mix until smooth. Refrigerate until use.
Whisk together flour, tapioca, cayenne, garlic powder, and sea salt.
Heat at medium/high enough oil to cover your pan. If you need to work in batches add oil each time.
Dip the eggplant slices into beaten eggs, then, press both sides into flour mixture. Shake off excess and place onto hot fry pan.
Fry until golden brown on each side, this doesn’t take more than a minute or two each side. Be careful not to burn.
Garnish with parsley and serve with saffron mayonnaise.