Ingredients

serves 4

　　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

　　

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.