1/2 c. dry soy beans
1 eggplant
1 onion, diced
3 cloves garlic, minced
1 c. oats
1 1/2 c. wheat germ
1/2 tsp. salt
Oil
1 can cream of mushroom soup

Cook soy beans in 3 cups water until tender, about 2 1/2 hours. Drain, cool, and grind or blend to make 1 cup. Peel eggplant and cube. Combine with onion and garlic in saucepan; cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soy bean mixture, and salt. Stir in 2 tablespoons water. Dough should have consistency of a thick paste. Press into 6 patties and fry in 1/4 inch oil until done on both sides. Heat 1 can cream of mushroom soup with 1/2 can water. Pour over patties. Yield: 6 servings.