Aubergine and buffalo mozzarella balls

Pierce the aubergines and grill over a gas ring, turning regularly until they have blackened (see cook's notes).

Peel the aubergines under slowly running water. Chop the flesh and drain well.

Mix the aubergine, cheese, parsley, one egg, and 25g of the breadcrumbs together.

At this point, you can either add the mozzarella and form the mixture into balls, or form the aubergine mixture as it is into balls and use the chunks of mozzarella to create a stuffing in the centre.

Coat the balls in flour and dip into the remaining beaten egg. Roll the balls in the remaining breadcrumbs, making sure they are thoroughly and evenly coated.

Heat the oil in a frying pan and deep-fry until golden. Drain on kitchen paper and serve with a light tomato sauce.