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Pan-fried aubergines with a ginger-mustard mayo

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  • Author: Sarah Khanna
  • Total Time: 25 minutes
  • Yield: 4 1x


A crispy spiced aubergine that holds itself well when paired with a ginger-mustard mayo.


  • For the aubergine, you’ll need:
  • 2 medium aubergines, sliced lengthwise 6.5 mm thick
  • 2 large eggs, beaten
  • ½ cup of all-purpose flour
  • ¼ tablespoons of cornstarch
  • 1½ teaspoons of garlic powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of chili powder
  • 1½ teaspoons of salt
  • ¾ cup of olive oil

For the mayonnaise, you’ll need:

  • ½ cup of mayonnaise
  • ½ teaspoon of yellow mustard
  • ½ teaspoon of whole-grain mustard
  • ½ teaspoon of minced garlic
  • 1/8 teaspoon of ginger powder


  1. Measure out the mayonnaise and place it in a small bowl.
  2. Add the garlic and ginger powder then the yellow and whole-grain mustard and stir until completely incorporated.
  3. If you’re making this ahead of time, refrigerate.
  4. In a separate bowl, whisk together the flour, cornstarch, salt, garlic, cumin and chili powders. Set aside.
  5. Dip each aubergine slice into the beaten egg then dust with your flour mixture.
  6. Gently tap off any excess flour to avoid clumping and place each prepared slice on a clean baking sheet lined with parchment paper.
  7. In a large pan, heat 2 tablespoons of olive oil at a time over medium-high heat.
  8. Dip a few aubergine slices at a time until golden brown on both sides. This should take around 2-3 minutes on each side.
  9. Continue to add two tablespoons of olive oil to the pan before adding each batch.
  10. Prepare the rest of the aubergine in the same fashion and place on a clean plate.
  11. Serve with the ginger-mustard mayonnaise.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
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