1 large eggplant, halved lengthwise, flesh

side scored

Olive oil, as needed

Salt and freshly ground black pepper

2 tablespoons finely diced yellow onion

2 tablespoons finely diced red bell pepper

2 tablespoons golden raisins

2 tablespoons pine nuts, toasted in a small,

heavy-bottomed sauté pan

2 teaspoons each chopped fresh parsley,

basil, oregano

2 tablespoons grated Parmigiano-Reggiano 2 pinches red pepper flakes

Flour, for dredging

Egg wash (made from 1 lightly beaten egg and

¼ cup cold water whisked together) Canola oil, for pan-frying

Cook the Eggplant: Preheat the oven to 325°F. Coat the egg-plant liberally on the scored side with olive oil and sprinkle with salt and pepper.

 

Lay the eggplant cut side up in a baking dish and roast until soft and golden brown, about 30 minutes, flipping over once.

Let cool. Scoop the eggplant flesh into a dishtowel (discarding the skin) and ring out excess water. Puree in the food processor and set aside.

Make the Cakes: Sauté the onion and bell pepper in some olive oil until very soft, fully cooked, and translucent. Two minutes before the peppers and onions are done cooking, add the raisins just to warm through and plump slightly. Allow to cool.

Add all ingredients to the eggplant, including 2 ounces of the bread crumbs. Season to taste with salt and pepper. Form patties by rolling balls to your desired size, then flattening slightly.

 

Dredge the patties in fl our, then dip them in egg wash and coat them with extra bread crumbs. Pan-fry the patties in canola oil over medium heat until golden brown, about 30 minutes per side.

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