Cook soybeans in 3 cups water until tender, about 2.5 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in 1 cm oil until done on both sides. To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in half cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy. Created by: Golden Temple Conscious Cookery, Los Angeles (C) 1992 The Los Angeles Times