1Peel and cut the eggplant into bite-sized pieces. Sprinkle with ½ tsp salt and cover with water. Let soak for 30 minutes, then rinse, drain and pat dry to reduce bitterness. Alternative method: Place the cubed eggplant in a plastic bag, add salt, and shake to coat evenly. Refrigerate overnight, then rinse and pat dry before use.

2Preheat a large frying pan over medium heat (induction #5). Brush or spray with oil. Add the cubed eggplant.

3Cook for 6-8 minutes, stirring occasionally, until soft and lightly browned. If needed, add a splash of water to help soften the eggplant without burning. Remove from heat and let cool slightly.

4Add roasted eggplant, oat flour (or ground oats), flax seeds, tomato paste, syrup, onion powder, garlic powder, and salt to a medium-sized mixing bowl.

5Mash and mix using a fork, your hands (wear food-grade gloves), or an immersion blender. Set aside to soak.

6Preheat a large frying pan, preferably cast iron, over medium heat (induction #5). Brush or spray with oil. Divide the mixture into eight portions and scoop as many as will fit into the pan.

Tip: Transfer the mixture onto a piece of baking paper then divide it into eight portions and shape each into a patty - this will make the process easier. Place as many patties as will fit in the pan. Cover with a lid and cook for 2-3 minutes.

7Flip the patties and cook uncovered for another 3 minutes. Repeat with the remaining mixture.

8Add yogurt, tomato paste, syrup, and salt to a small mixing bowl.

9Whisk to combine.

10Arrange the eggplant patties on a serving plate and serve with the sauce on the side.