Dice the eggplant into 1cm cubes and mince the onion.

Heat salad oil in a pan over medium heat, sauté the eggplant and onion until softened. Season with salt and pepper, then let cool.

In a bowl, mix ground meat with the meat mixture ingredients until sticky. Add the sautéed vegetables and mix well. Divide into 4 portions, shape into oval patties, and coat with flour, beaten egg, and breadcrumbs.

Heat salad oil in a pot to 170°C. Fry the patties for about 6 minutes, flipping occasionally, until golden brown and cooked through.