1. Cut the eggplant into squares and saute it in a frying pan with a little oil.
2. When soft, transfer the eggflowers to a bowl.
3. Add the quinoa, seitan, spices (except oregano), seeds and a tablespoon of oil.
4. Crushes very well. Then, add the rice flour and mix again.
5. With the dough you obtained, form the meatballs and take them to a baking sheet (Greased).
6. Mix the tomato sauce with the oregano and a little olive oil, and pour over the meatballs.
7. Bake them at 160ºC/325ºF, for 10 minutes.