Place it on a grill and roast for 5 - 7 minutes or till the skin started to turn burnt.
Once the eggplant is roasted well, remove it from the grill and allow it to cool for some time.
Then scrap out the skin and remove the flesh to a mixing bowl.
You can also roast the eggplant in an oven for 15 - 20 minutes at 400F.
Roast mushroom along with eggplant for 15 - 20 minutes.
Now transfer them to a food processor and pulse to blend the veggies.
Then add other ingredients and spices.
Blend to a smooth yet tight paste.
If the mixture is not tight binding or little moisture then add some more panko crumbs or bread crumbs.
It will absorb the excess moisture.
Now grease the palm and take out a spoon full of mixture and make roundels.
Now either deep fry or bake or air fry the eggplant meatballs till it turns crispy.
Deep frying - Heat oil in a pan. Drop the balls and fry till it's crispy and turns golden brown.
Bake - Preheat the oven at 400 F. Place the prepared meatballs on a greased baking tray. Bake them for 20 - 25 minutes or till it turns crispy.
Air fry - preheat the air fryer at 375 F for 5 minutes. Place the balls inside the air fryer basket. Set the timer to 15 - 20 minutes depending on the type of air fryer. Turn at around 8 minutes and flip carefully with help of a tong.