Eggplant-Mushroom “Meatballs”
Ingredients
~ 1 small eggplant, chopped (4+1/2 cups)
~ 8 oz. cremini mushrooms, trimmed & chopped (3 cups)
~ 1 shallot, quartered
~ 1 clove garlic, smashed
~ 3 tbsp olive oil, divided
~ 1 tsp kosher salt, divided
~ freshly ground pepper
~ 1/2 cup raw rolled oats
~ 3/4 cup cooked sprouted brown rice, at room temperature
~ 3 tbsp chopped fresh flat-leaf parsley leaves
Instructions
~ preheat the oven to 450 deg F
~ toss eggplant, mushrooms, shallot, garlic, 2 tbsp oil, 1/2 tsp salt, & several grinds of pepper on a large baking sheet, spread in an even layer
~ roast until softened and golden brown (20-25 min), stirring mixture and rotating baking sheet halfway through
~ let cool for 10 min
~ pulse oats in a food processor until consistency of sand, about 20 seconds
~ add cooled eggplant mixture, rice, parsley, and remaining 1/2 tsp salt
~ pulse until well incorporated (mixture will be sticky)
~ roll into 16 pieces about the size of golf balls
~ heat remaining 1 tbsp oil in a large skillet over medium-high
~ add balls: cook, turning occasionally until browned on all sides (8-10 minutes)
Notes
serve on salads, bowls, sandwiches, with any sauce you like!
serving size: 3-4 balls
(recipe from Ananda Eidelstein)
