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Eggplant Fritters with Mushrooms and Herbs

Make these eggplant fritters in just 30 minutes! They are bursting with flavors and have a delicious, crunchy texture! Serve them with a mashed potatoes side and you’re in for a treat!

I love eggplants! I guess that’s pretty obvious seeing how many eggplant recipes I have on the blog! 😀 I love them baked, fried, in patties, in casseroles, stuffed, and pretty much cooked in any way possible. I guess my passion for eggplants has started when I was little and tried for the first time the popular Romanian “zacusca”, which is a red pepper and eggplant spread, and also eggplant caviar.

I still remember that day! It was Sunday and the whole family was eating together. My grandma placed two bowls with these eggplant spreads on the table and asked me if I wanted to give them a try. My first reaction was to say that I don’t like them, even though I have never tried them before! But I am glad she finally convinced me and I fell in love with their flavor ever since. 🙂

It is eggplant season and not a week goes by without trying a new eggplant recipe. Yesterday I stuffed them with some mushrooms and herbs; it was somewhat similar to my stuffed eggplants recipe, but I skipped the rice, and today I decided to make some eggplant fritters with the leftover eggplant pulp.

It’s not the first time I use eggplant in patties. Remember my lentil and eggplant patties recipe? 🙂 But this time I tried something different, I combined them with chopped mushrooms and some special spices and herbs, and the result was amazing!

These crunchy eggplant fritters are really easy to make. I suggest you make some stuffed eggplants a day before and save the scooped out eggplant pulp for these. All you have to do is chop, mix and lightly fry! Enjoy! 🙂

eggplant fritters with mushrooms vegan recipe

Yield: 6 -8 fritters

Crunchy Eggplant Fritters with Mushrooms and Herbs

eggplant fritters with mushrooms chiftele de vinete cu ciuperci

It's eggplant season! Make these crunchy eggplant fritters in just 30 minutes! They are bursting with flavors and have a delicious, crunchy texture you'll love.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • scooped out pulp from 3 medium eggplants, chopped
  • 6 medium button mushrooms, chopped
  • 3 garlic cloves, mashed
  • 2 Tbsps sesame seeds
  • ~4 Tbsps chickpea or rice flour
  • 2 Tbsps psyllium husks , If you don't want them vegan, you can just add a large egg, beaten
  • 2 Tbsps dill, chopped
  • 1 tsp thyme
  • 1 tsp sumac powder
  • 1/2 tsp cumin
  • sea salt and pepper, to taste
  • oil


  1. Thinly chop eggplant pulp, then chop mushrooms.
  2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
  3. Cover with a lid. Let it cook for 7 minutes.
  4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
  5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
  6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
  7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
  8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
  9. Place them on a plate covered with some paper towels.
  10. Serve!


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