Preheat the oven to 380F.

Prick the eggplant(s) with a fork, place on a plate in the microwave and cook until starting to collapse, approx 5-7 minutes.

Let the eggplant cool enough to touch, then cut it open and scoop out the flesh, breaking it apart as you go - like you were pulling pork or chicken. Place in a large bowl with the lamb, almond flour, cumin, and onion powder.

Stir well, then add the beaten egg and mint, and mix again. Season generously with salt and black pepper.

Form 24 golf-ball sized meatballs and place them on a baking tray lined with a silicone mat or parchment paper. 

Roast for 18-20 minutes or until cooked through.

Serve warm with low carb tzatziki or sour cream.