Eggplant Meatballs

Method

1. Bake the eggplants in a preheated oven at 180°C (350°F) for about 1 hour to 1 hour and 15 minutes, without any oil or seasoning, on a baking sheet. For even cooking, you can prick them with a fork beforehand.
2. Remove the eggplants from the oven, place them in a bowl, and cover with plastic wrap. Let them rest so the peel softens and becomes easier to remove.
3. Peel the eggplants, discard the skins (or reserve them to fry as a garnish), and collect the flesh in a bowl.
4. Add one whole egg, salt, pepper, chopped fresh mint, grated pecorino cheese, and breadcrumbs to the eggplant pulp. Mix well, adding breadcrumbs gradually until the mixture holds together.
5. Form small balls using a spoon or a scoop (or your hands). Set aside.
6. Prepare the yogurt sauce: In a bowl, combine Greek yogurt, the zest and a squeeze of lime juice, finely chopped mint, a pinch of salt, a drizzle of olive oil, and a bit of grated cucumber. Mix well.
7. Prepare the tomato concassé: Remove the green stem from two tomatoes, cut them in half, remove the seeds, and dice the flesh into small cubes. Season with salt, pepper, and a drizzle of olive oil.
8. Heat oil for frying in a deep pan. Fry the eggplant balls a few at a time until golden brown on all sides. Drain on paper towels and season lightly with salt.
9. To serve, arrange the fried eggplant balls on a plate, add a spoonful of tomato concassé and a dollop of yogurt sauce. Garnish with fresh mint leaves and a crack of black pepper.