Peel and dice the eggplants.

Blanch them for about 10-15 minutes.

Place them in a sieve, and with a fork gently press on the pulp to remove excess liquid.

Let them cool down. Put them in a bowl with the cheese, the breadcrumbs. Add the egg and mint.

Mix the mixture. Season with salt and pepper. You can adjust the amount of breadcrumbs and cheese according to your needs.

Make meatballs of the desired size and pass them in the breadcrumbs.

Leave them to rest in the fridge for half an hour and then fry them in plenty of hot oil until golden brown on all sides.