Eggplant Fritters

• 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 frisee, washed and dried
• 1 tablespoon balsamic vinegar

1. Preheat the oven to 425F.
2. Cut the eggplant in half; place on a rimmed baking sheet.
3. Drizzle with 2 tablespoons olive oil.
4. Place in the oven; cook until tender, about 40 minutes.
5. When cool enough to handle, scoop the flesh into a strainer to drain.
6. Transfer the drained eggplant to a bowl; add the garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine.
7. Form the mixture into 2-inch patties.
8. Heat the canola oil in a large skillet over medium heat.
9. Add the patties, and cook until golden brown, about 2 minutes per side.
10. Drain on paper towels.
11. Place the frisee on a serving platter; drizzle with the remaining 2 tablespoons olive oil and balsamic vinegar.
12. Top with the fritters.

eggplant, olive oil, garlic, parsley, bread crumbs, parmesan cheese, egg, ground cumin, ground coriander, coarse salt, freshly ground pepper, canola oil, head frisee, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/eggplant-fritters-392821 (may not work)