AUBERGINE, MUSSEL AND SAFFRON CANAPES

Yields30 Servings
 2 large aubergines
 100 g plain flour
 2 eggs, beaten
 breadcrumbs
 vegetable oil
For the topping
 1 g saffron
 1 tbsp white wine
 3 tbsp mayonnaise
 1 clove garlic finely chopped
 30 smoked mussles
 paprika to garnish
1

cut aubergine into 4mm slices, then cut the slices into 3cm round discs
dip each disc first in the flour, then the egg and finally in the breadcrumbs
fry the discs in the vegetable oil until golden on both sides and place on kitchen paper to drain
place the saffron and wine in a pan and warm until the saffron is infused; cool the mixture and add the mayonnaise and garlic
place a smoked mussel on each aubergine disc and warm in the oven at 180C/Gas4
spoon some of the saffron mayonnaise on top and sprinkle some paprika