Time 35m Yield 6 Number Of Ingredients 10 Steps:
Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
Number Of Ingredients 14 Steps:
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.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Peel eggplant and cut into small pieces. Boil in salted water until tender. Drain well and mash. Stir in all other ingredients. Spray non-stick skillet with cooking spray, or add a small amount of oil. Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil. Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside. While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside. Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.
