Gather your ingredients together.
Place your oven racks in the middle of the oven and preheat to 450 degrees F.
Put the eggplant and mushrooms in a large bowl, drizzle with olive oil, and salt and pepper and stir to combine.
Line two baking sheets with parchment paper.
Spread the mixture onto the baking sheets and bake for 20 minutes.
Remove the pans from the oven and stir and return to the oven rotating the pans and bake for an additional 20 minutes.
Remove and cool to room temperature.
Reduce oven temperature to 350 degrees.
Finely chop the thyme and oregano or use a mortar and pestle.
Place all of the ingredients in a food processor, pulse to combine. The mixture should be well combined but still have some texture (be careful, do not blend into a paste).
Season with additional salt and pepper to taste.
Line a baking sheet with parchment paper.
With your hands form the mixture into 2-inch balls.
Bake for 20 – 30 minutes, until cooked through and beginning to firm up.
This is a great dish served over julienne zucchini with our Roasted Tomato & Pepper Marinara Sauce.