Aubergine Balls in Tomato Sauce

Ingredients
1 large aubergine
1 medium potato
flour
oil
2 grated tomatoes
1 sprig of parsley and salt.

Method
Roast the aubergine in the oven as if you were making escalivada, then let it cool and peel it. Boil the potato and peel it too; then put the potato and aubergine in a bowl and mash them together with a fork, mixing well.
Put a little flour on a plate and, using two spoons, shape the mixture into balls and then coat them in flour. Fry the balls in very hot oil until golden, remove them and place them on a dish lined with kitchen paper to drain off the excess oil.

Fry the tomato in a frying pan with a little oil and season with a little salt. Add the balls to the pan and after a few minutes, when the water from the tomato has evaporated, take the pan off the heat. Now you can serve the balls with the sauce, with a little parsley as decoration.

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