Recipe information
Yield
serves 4
Ingredients
1 large eggplant (about 2 1/2 pounds)
1/4 cup olive oil
1 small garlic clove, minced
2 tablespoons roughly chopped fresh flat-leaf parsley
1/2 cup fresh or dry bread crumbs
1 tablespoon grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
1 head frisée, washed and dried
1 tablespoon balsamic vinegar
Preparation
Step 1
Preheat the oven to 425°F. Cut the eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in the oven; cook until tender, about 40 minutes. When cool enough to handle, scoop the flesh into a strainer to drain.
Step 2
Transfer the drained eggplant to a bowl; add the garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form the mixture into 2-inch patties.
Step 3
Heat the canola oil in a large skillet over medium heat. Add the patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place the frisée on a serving platter; drizzle with the remaining 2 tablespoons olive oil and balsamic vinegar. Top with the fritters.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
