- Buy an eggplant that is medium to small in size
- Stem should not be brown or black
- Put into fridge for no more than 5 days
- Quarter cleaned mushrooms – about the same volume as your eggplant
- Toss mushrooms with EVOO and salt and place on baking sheet
- Dice your eggplant into 1/2 inch pieces
- Toss eggplant with EVOO and place on baking sheet
- Cook 450º for 10 minutes, then stir, then cook 10 more minutes
- Pulse separately in a food processor
- The mushrooms will pulse just a bit longer than the eggplant
- Mix mushrooms and eggplant in a large bowl
- Add 1 egg, 1 tsp ginger, 1-2 cloves garlic, panko bread crumbs, mint, cilantro, ground cashews, salt and pepper
- Form balls using a medium-sized ice-cream scoop
- Put onto baking sheet and bake at 400º for 20 minutes.
- Serve with rice noodles, pickled onion, cucumbers, cilantro
- Top with Hoisin sauce or Teriyaki sauce
