1. Cook the aubergine, onion and garlic in the olive oil in a large pan until soft and starting to colour, around 8 minutes. Season well.
  2. Remove from the heat and add the gluten-free breadcrumbs (around 100g to start, adding more if needed), olives, chilli, lemon zest & juice and the chopped rosemary.
  3. Blend the mix in a food processor until it all comes together, and make sure to taste. If it needs a bit more salt, add seasoning. If it’s too wet, add some more breadcrumbs – or some more olive oil if it tastes a bit dry.
  4. Once you’re happy with the mix, begin to shape into 1-inch balls. You should be able to get 12-15 balls from this mix.
  5. Bake the meatballs for 8-10 minutes in an oven preheated to 180 degrees, or until browned.
  6. Serve over brown rice and top with tomato sauce, vegan aioli, with lots of fresh herbs and toasted seeds.