the onion and garlic finely. Heat olive oil in a large frying pan and fry onions
first, until golden. Stir in garlic, frying for a couple more minutes until
fragrant. Add a touch of water if needed.
diced eggplant and chopped mushrooms to the pan, turn the heat on high and sear
for 8 to 10 minutes or until moisture starts to evaporate and the vegetables
show browning. Shake the pan every now and then to release any stuck bits from
the heat to medium, squeeze in 1tbsp tomato paste and Planet Plant-based
coconut aminos and stir to combine. Season with salt and pepper. Cook 3 more
minutes and remove from the heat.
grind sunflower and flax seeds in a blender or food processor. Move to a small
bowl with chickpea flour and blend cooked veg briefly, just to break up any
large pieces. Add this mixture to a mixing bowl together with chopped sage and
prepared seed mixture. Stir to combine and refrigerate 15 minutes to firm up.
oven to 200C fan assisted. Form approx. 12 eggplant balls and place on a baking
tray lined with baking paper and bake 15-20 minutes. Serve warm or cold.