First mix the ground flaxseed with the water and let it rest for minimum 10 minutes.
Pre-heat the oven to 190C.
Meanwhile heat the oil in a frying pan, and add the onion with a pinch of salt. Sauté for approx. 5 minutes until translucent.
After 5 minutes stir in the garlic for another minute.
Add all your diced aubergine and cook for approx. 10 - 15 minutes (covered), until the aubergine are soft. Leave to cool.
In a bowl mix the parsley, nutritional yeast, breadcrumbs, seasoning and salt.
Add the aubergine mixture and the flaxseeds mixture.
Mix it all well together with your hands, and start forming small balls.
Place the balls on baking paper on your roasting tray, drizzle a little olive oil over them, and bake for 30 minutes, occasionally turning the balls.