If you need to make your almond meal add raw almonds to mixer bowl, mill for 15 sec/speed 9. Set aside.
Preheat oven to 150°C or 300°F fan forced and grease/line a standard cake tin.
Place the eggplant (skin, flesh and liquid) and all of the remaining ingredients, except the almond meal, in to the mixer bowl. Blend for 1 min/speed 6/MC on or until smooth.
Scrape bowl down and add in almond meal, mix for 15 sec/speed 5/MC on.
Pour mixture into prepared cake tin and bake for about 1 hour. Check the cake periodically, as grain free cooking time can alter dramatically depending on your oven.
Its ready when a tooth pick comes out clean.
Cool completely before trying to remove cake from tin. Store in the fridge in an airtight container.