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Eggplant Mushroom Meatballs
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Brief Description
Meatless meatballs made with eggplant and mushroom.
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Main Ingredient
mushroom
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Category: Vegetarian
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Good, flavorful! Peel eggplant. Use small Ninja container.
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Posted By: KathyD
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Posted On: Nov 24, 2021
Number of Servings:
Ingredients:
- 1 - small eggplant (4-1/2 cups) chopped
- 8 ounces - cremini mushrooms (3 cups) trimmed and chopped
- 1 - shallot quartered
- 1 cloves - garlic smashed
- 3 tablespoons - olive oil divided
- 1 teaspoons - kosher salt divided
- - freshly ground black pepper
- 1/2 cups - old-fashioned rolled oats
- 3/4 cups - cooked brown rice at room temperature
- 3 tablespoons - chopped fresh flat-leaf parsley leaves
Directions:
Preheat oven to 450°F.
Toss eggplant, mushrooms, shallot, garlic, 2 tablespoons oil, ½ teaspoon salt, and several grinds of pepper on a large baking sheet; spread in an even layer. Roast, stirring mixture and rotating baking sheet halfway through, until softened and golden brown, 20 to 25 minutes. Let cool for 10 minutes.
Pulse oats in a food processor until consistency of sand, about 20 seconds. Add cooled eggplant mixture, rice, parsley, and remaining ½ teaspoon salt. Pulse until well incorporated, about 15 pulses (mixture will be sticky). Roll into 16 pieces about the size of golf balls.
Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add balls; cook, turning occasionally, until browned on all sides, 8 to 10 minutes.
Serve on salads, bowls, or subs, or with marinara, tahini, or seasoned Greek yogurt.
Chef's Notes
Freeze these for up to 2 months.
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