Step 1

Chop the eggplant into small chunks and slice the mushrooms.

Step 2

Heat the olive oil in a frying pan on a medium heat and fry the garlic, onion and egg plant for 5-8 minutes, stirring occasionally for even cooking.

Step 3

Add the mushrooms, oregano, thyme, salt & pepper and cook for a further 5-7 minutes until they are cooked.

Step 4

Place the eggplant mixture into a food processor and blend.

Step 5

Add the almond flour and hemp hearts and pulse until combined. The mixture might be a bit sticky.

Step 6

Using damp hands, fashion walnut sized balls from the eggplant mixture.

Step 7

Place the balls on a parchment lined baking tray.

Step 8

Bake at 180C/375F degrees for 20-25 minutes until firm.