2 medium chinese eggplants
2 cloves garlic minced
1 tablespoon ginger minced
1 teaspoon salt
2 eggs beaten (can be omitted and replaced with oil)
1 cup ground flax seeds
preheat the oven to 400 degrees
slice the eggplant and sprinkle it with salt
in the meantime chop garlic and ginger
beat the eggs then add the garlic and ginger and salt
rinse the eggplant slices and pat dry
heat the oil, add 1/4 cup water, and sautee the eggplant until it is tender.
remove from heat and cut into 1/4 inch cubes
add this to the bowl along with the flax seeds.
form golf size balls of the mixture and place them on a well oiled pan.
bake for 40 minutes, turning the balls at 20 minutes... until they are golden brown.
Serve and enjoy!!