Procedure
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 stem. Place the pulp in a colander and mash lightly with a fork to eliminate excess liquid.
Transfer the aubergine puree into a bowl, add the eggs and add a crushed garlic clove. Add both the Pan Sorgo and the grated cheese, salt, pepper and chopped parsley and incorporate it into the mixture. Mix everything with your hands until the ingredients are combined. Once ready, form round meatballs the size of a walnut, which you will pass in the Pan Sorgo. Heat the oil in a pan, once hot immerse a few pieces at a time until they become golden on both sides. Leave to rest on absorbent paper for fried foods, serve hot.