Chop the aubergines and boil them for 5 minutes. Mash them in a mixer and pour the purée into a bowl with the eggs, the Pecorino Toscano DOP, 70 g of breadcrumbs, the parsley, salt, and pepper. Mix and make some little balls with your hands. Bread the balls with the breadcrumbs left and fry them in a pan with the seed oil. Serve the aubergine balls hot.
600 g of neat aubergines
100 g of grated aged Pecorino Toscano DOP
100 g of breadcrumbs
2 tablespoons of chopped parsley
Seed oil to taste
Salt and pepper to taste