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

Preheat the oven to 425ï€ 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.
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.
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 fris? on a serving platter; drizzle with the remaining 2 tablespoons olive oil and balsamic vinegar. Top with the fritters.

SERVES 4