Chop the eggplant into small chunks and slice the mushrooms.
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.
Add the mushrooms, oregano, thyme, salt & pepper and cook for a further 5-7 minutes until they are cooked.
Place the eggplant mixture into a food processor and blend.
Add the almond flour and hemp hearts and pulse until combined. The mixture might be a bit sticky.
Using damp hands, fashion walnut sized balls from the eggplant mixture.
Place the balls on a parchment lined baking tray.
Bake at 180C/375F degrees for 20-25 minutes until firm.