Eggplant-Mushroom “Meatballs”
FAST, HEALTHY, AND FULL OF FLAVOR
ACTIVE TIME 25 MINUTES
TOTAL TIME 50 MINUTES
SERVES 4
1 small eggplant, chopped (4 ½ cups)8 oz. cremini mushrooms, trimmed and chopped (3 cups)1 shallot, quartered1 clove garlic, smashed3 Tbsp. olive oil, divided1 tsp. kosher salt, dividedFreshly ground black pepper½ cup old-fashioned rolled oats¾ cup cooked brown rice, at room temperature3 Tbsp. chopped fresh flat-leaf parsley leaves
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 until softened and golden brown, 20 to 25 minutes, stirring mixture and rotating baking sheet halfway through. Let cool for 10 minutes.
PULSE oats in a food processor until consistency of sand, about…