Season the ground goat meat with minced garlic and pepper then combine with egg. Mix well.

Add chopped leek to the meat and mix until just combined.

Shape the meat mixture into medium fritters then set aside.

Next, preheat a saucepan over medium heat then pour extra virgin olive oil into it.

Once the oil is hot, put the fritters on the saucepan. Don’t be too close.

Cook the fritters for approximately 3 minutes each side or until the fritters are lightly golden brown and cooked through.

Remove the fritters from the pan and arrange on a serving dish.

After that, put the cubed eggplant into the pan and sauté with the remaining olive oil until just wilted.

Remove the eggplant from heat and place next to the fritters.

Keep the saucepan over medium heat then pour the coconut flour and coconut mixture into the saucepan. Bring to a simmer.

Once it is done, remove from heat and add lemon to the sauce.

Drizzle the coconut sauce over the fritters and eggplants then serve.

Enjoy!