Directions

1. Chop 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.

2. Add 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 bottom.

3. Lower 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.

4. Coarsely 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.

5. Preheat 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.