Preheat oven to 400°F (204°C). Wash the 2 medium eggplants and cut each in half lengthwise. Place the halves cut-side down (skin/peel up) on an oven-safe dish or a baking sheet lined with a baking mat or parchment. No oil is needed. Roast for 30 minutes, until the flesh is very soft.

While the eggplant roasts, make the flax “egg”: combine 2 tablespoons finely milled ground flax with 6 tablespoons water in a small bowl, stir, and let sit 5–10 minutes until thickened.

Remove the roasted eggplants from the oven and let cool until you can handle them. Scoop or spoon the flesh out of the skins into a food processor or a bowl for blending; discard the skins. Purée the eggplant flesh until smooth (food processor or immersion blender).

Transfer the puréed eggplant to a large mixing bowl. Add 1 cup fine or quick oats, 1/2 cup brown rice flour, the thickened flax egg, 2 tablespoons dried marjoram (or 1 tablespoon basil + 1 tablespoon oregano), 1/2 teaspoon garlic powder, 2 tablespoons nutritional yeast (optional), 1 teaspoon salt, and 1 teaspoon pepper.

Mix thoroughly with a spoon or spatula until the mixture is evenly combined.

Refrigerate the mixture for 15 minutes to allow the oats and flour to absorb excess moisture and firm up.

Use a tablespoon to scoop portions of the chilled mixture and roll each into a ball between your palms. If the mixture sticks to your hands, dust your palms with a little of the measured oats or wet your hands slightly. If the balls are too loose, refrigerate them an additional 10–15 minutes before cooking.

Pan-fry option: heat a non-stick frying pan over medium. Place meatballs in the pan without crowding and cook 2–3 minutes per side, turning carefully, until browned on all sides and heated through. Cook in batches as needed.

Baking option: preheat the oven to 350°F (177°C). Place meatballs on a baking sheet lined with parchment or a baking mat, spacing them apart. Bake 15–20 minutes, turning once halfway through, until browned and slightly crispy.

Serve the vegan eggplant meatballs hot with your choice of sauce from the ingredient list (Healthy Vegan Marinara Sauce, Caramelized Carrot Sauce, Vegan Mac and Cheese Sauce, or Vegan Cashew Alfredo Sauce).