On medium to high heat, fry your eggplant cubes, onion and garlic until the eggplant is soft and starting to brown- around 5 minutes. Add the lemon juice to the pan and cook for another minute before taking off the heat.

Pour the cooked eggplant, onion and garlic mixture into a food processor and add the olives, feta, balsamic vinegar and basil. Pulse until pureed, but a little bit chunky.

Put the mixture in the fridge for at least 1 hour to cool and firm up.

When you remove it from the fridge, you want it to be firm enough to shape into meatballs without being too dry. If your mixture is too wet to be able to shape them into meatballs, add some extra breadcrumbs. If it's feeling dry, add some extra feta and lemon juice.

Once you're satisfied with the texture, roll into meatballs - walnut sized is about right but you can go bigger if you like.

Coat the bottom of your frying pan with olive oil and heat to a medium-high heat. Try throwing a pinch of breadcrumbs in- it's ready when they sizzle.

Pan fry the meatballs, turning regularly, until they are browned on all sides. It will take about 7-10 minutes.