1Preheat the oven to 200°C (400°F) Fan. Peel and cut eggplants into equal bite-sized pieces. Add to a baking tray lined with baking paper. Spray or drizzle with olive oil and mix to coat.

2Roast in the middle of the oven for 10 minutes. Stir with a spatula and roast for another 10 minutes.

3Add roasted eggplant, almond flour, tomato paste, agave syrup, salt and spices to a medium-sized mixing bowl.

4Mix using a spoon or your hands (wear a food grade glove). Alternatively, mash using a fork or an immersion blender for smoother texture.

5Split into 4 portions and scoop onto a baking tray lined with baking paper.

6Shape into patties using a spoon or a spatula.

7Bake in the middle of the oven at 200°C (400°F) Fan for 15 minutes. Turn the patties over and bake for another 5 minutes.

8Slice burger buns in two and set the top parts aside. Cut lettuce into strips. Add the bottom part of the buns to plates. Top with lettuce.

9Add eggplant patties.

10Add yogurt mayo or regular mayo.

11Place the top of the buns over the patties.