• Trim the eggplant top and bottom and peel the skin off.
• Cut into 1 inch cubes.
• Heat the olive oil in a large pan on a medium heat.
• Add the onion and garlic and cook for 5 minutes until soft.
• Add the eggplant cubes and cook for about 10-15 minutes until the eggplant is golden. Stir occasionally for even cooking and add any additional oil if needed.
• Place the cooked eggplant mixture into a food processor with 2 tablespoons of BBQ sauce.
• Process until the mixture is smooth.
• Remove the eggplant mixture from the food processor and pour into a medium bowl.
• Add the lupin flour and oat fiber and stir until you have a soft dough. Add more oat fiber if the mixture is too wet.
• Using damp hands form the eggplant into patties.  The size is up to you.

To Fry:

• Heat 2 tablespoons of olive oil in a large frying pan or skillet and cook for 3-5 minutes each side until golden.

To Bake:

• Place on a parchment lined baking tray and bake at 180C/350F degrees for 30 minutes, turning the patties over after 20 minutes.