Eggplant Fritters with Mushrooms and Herbs

eggplant fritters with mushrooms chiftele de vinete cu ciuperci

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

4.7 from 3 reviews
Crunchy Eggplant Fritters with Mushrooms and Herbs
Prep time
Cook time
Total time
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.
Serves: 6-8 fritters
  • 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
  • ½ 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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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

26 Comments on “Eggplant Fritters with Mushrooms and Herbs”

  1. Fabulous dish! The patties are very juicy. Adding the sesame seeds is a stroke of genious. I am a meat eater but will certainly make these again (Why do you scoop the meat out instead of using a vegetable peeler? )

  2. I am an eggplant lover too! I am curious about this mixture though. Would it freeze well? I will be growing my own vegetables next year and am on the lookout for freezable recipes

    1. Yes, the patties can be frozen individually as well. I usually make patties in larger batches and freeze them.

  3. I have an obsession for egg plants too. I’m trying to eat less meat so this recipe is timely for me. It looks delicious. I do something similar but using sweetcorn and green onions. Thanks for sharing!

    1. Glad to find a fellow eggplant-lover! Sweetcorn and green onions sounds super delicious as well, let me know if it turns out good! 🙂

    1. I serve them as a main with a side dish of potatoes or salad usually. They’re very filling.

  4. I’m guessing that you must bake or steam the eggplant first before you “scoop out the pulp?” Otherwise wouldn’t it be difficult? I’m a carnivore (more chicken and fish now) but I’m always on the lookout for vegetable and grain dishes and this looks yummy.
    thank you.

    1. Hi, Brenda! Nope, simply scoop out the pulp or if it’s easier, peel the eggplant and then chop the pulp or even better, let the food processor do it for you. It will cook enough while frying, don’t need to cook it before.

  5. I’m a huge eggplant fan too and after I’ve tried your mutabal recipe I decided to try more eggplant recipes from your blog. This was next. Loved it! Thank you so much! Your recipes are always perfect and so easy to make!

    1. Hi, Helen! Thanks for pointing this out. I added them now. It was when you add the flour and psyllium husks and mix everything together.

  6. I have vegans coming for Christmas and need good recipes. Veganism is a whole new world for me.

  7. I LOVE all things eggplant, so these fritters appeal to me very much! Great recipe!

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