Eggplant Fritters

We are members of a local farmer’s co-op program and every week we have the option of ordering and picking up a produce bag filled with lots of locally grown, organic fruits and veggies.

I love having the opportunity to support local farmers and, at the same time, benefit from their produce grown au naturel.

Here’s what else I love about the co-op produce bags…

I have NO idea what will be in them!

Until they’re picked up.

You may be thinking “well that’s weird… wouldn’t you want to know what you’ll be getting?”

No! Because I get stuff like eggplant that I have not yet crossed paths with in my dawning cooking career. So I am then forced to search out a delectable recipe for whatever newfound fruit or vegetable comes my way.

And every week contains a different variety. It’s a cooking challenge.

Challenge accepted.

Now go eat some eggplant… that looks like burger… but really its eggplant… I’m telling the truth…

They really are quite delicious.

Fritters

Eggplant Fritters; adapted from Martha Stewart Living

1 large eggplant

1/4 cup olive oil

1 small clove garlic, minced

2 tablespoons roughly chopped fresh flat-leaf parsley, can be substituted for dried parsley

1/2 cup fresh or dry bread crumbs

1 tablespoon grated Parmesan cheese

1 large egg, lightly beaten

1/4 teaspoon ground cumin

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

2 tablespoons canola oil

THE PREP: 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, 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 3-4 minutes per side. Drain on paper towels.

I dare you not to get hooked on these.

Nom nom nom,

Jordan

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