These crispy fritters are an excellent side dish.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form mixture into 2-inch patties.

  • Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place frisee on serving platter; drizzle with remaining 2 tablespoons olive oil and balsamic vinegar. Top with fritters.

Reviews (2)

25 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
Loved this -- served with leftover pasta sauce. Really tasty - great spices! :)
Rating: Unrated
I make eggplant fritters by peeling and dicing eggplant and boiling until soft, drain and use accordingly.