In large frying pan, heat 1 Tbsp oil over medium heat. Add eggplant and 1/4 cup water. Cook, uncovered, stirring often, until eggplant is tender and lightly browned, about 10 minutes. Transfer to food processor along with bread crumbs, hempseeds, minced garlic, onion powder, salt, and reserved flax mixture. Process until mixture just comes together and is uniform in consistency. Be careful not to overmix or meatballs will be gummy. Roll heaping 1 1/2 Tbsp mixture into a ball and place on prepared baking sheet. Repeat with remaining mixture. Bake for 20 to 25 minutes, until meatballs are browned and crisped on the outside.