Wash the aubergines and cook them in a preheated oven at 200 ° for 1 hour. Once cooked, let them cool and remove the peel and picciolo. Arrange the pulp in a strainer and slightly mash them with a fork in order to eliminate the excess liquid.
Transfer the aubergine puree to a bowl, add the eggs and add a crushed garlic clove. Add both the sorgo and grated cheese, salt, pepper and chopped parsley and add it to the mixture. Knead everything with your hands until the ingredients amalgamate. Once ready, form the round meatballs of the size of a walnut, which you will pass into the sorgo pan. Heat the oil in a saucepan, once hot, immerse a few pieces at a time until they become golden from both sides. Leave to rest on absorbent paper for fried foods, serve hot.