Eggplant-Mushroom "Meatballs"


Combine eggplants, mushrooms, rolled oats, and brown rice, and the result is substantial and flavorful meatballs, with no meat required. Use as you would any meatball (we highly recommend meatball subs here), in veggie bowls or salads, or crumble leftovers to use as you would ground beef.

These hearty, veggie meatballs are made with two of the most toothsome vegetables: eggplants and mushrooms. Get the recipe for Eggplant-Mushroom Meatballs.
Photo: Jennifer Causey
Hands On Time:
25 mins
Total Time:
50 mins
4 serves


  • 1 small eggplant, chopped (4½ cups)

  • 8 ounces cremini mushrooms, trimmed and chopped (3 cups)

  • 1 shallot, quartered

  • 1 clove garlic, smashed

  • 3 tablespoons olive oil, divided

  • 1 teaspoon kosher salt, divided

  • Freshly ground black pepper

  • ½ cup old-fashioned rolled oats

  • ¾ cup cooked brown rice, at room temperature

  • 3 tablespoons chopped fresh flat-leaf parsley leaves


  1. 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.

  2. 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.

  3. 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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