Eggplant Fritters Recipe

Name: Eggplant Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 frisee, washed and dried; 1 tablespoon balsamic vinegar

Servings: persons

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.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions