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1
Grill or char the whole eggplants directly over an open flame or under a very hot grill, turning regularly, until the skin is blackened on all sides and the flesh has fully collapsed. The eggplant must feel entirely soft when pressed — no firm core may remain. Allow to cool, then split and scoop out all flesh, discarding the charred skin.
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2
Transfer the flesh to a colander set over a bowl. Place a weight on top and leave to drain for 30 minutes. The flesh must shed its excess water completely — this step decides whether the polpette hold their shape in the pan or disintegrate. After draining, press once more with the back of a spoon; no further liquid should run.
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3
Warm a little olive oil in a small pan over low heat. Add the sliced garlic and cook gently until soft and fragrant but without colour. Remove from the heat and allow to cool. The garlic must be cooked before entering the mixture — raw garlic remains sharp after the brief frying time.
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4
Combine the drained eggplant flesh, stale breadcrumbs, beaten eggs, grated Pecorino, cooked garlic, chopped parsley, and tomato concentrate if using. Season with salt. Mix briefly — the mixture should remain slightly rough in texture. Over-mixing produces a dense, uniform paste; stop as soon as all elements are incorporated.
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5
Shape the mixture into balls of 3–4 cm diameter. Place on a tray and refrigerate for 30 minutes. When pressed lightly they should feel noticeably firmer than when first shaped.
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6
Pour olive oil into a wide, heavy pan to a depth of at least 1 cm and bring to 170 °C. Lower the chilled polpette in batches, without crowding. Fry, turning, until deeply golden on all sides — the crust must be genuinely dark gold, not pale. Pale polpette lack the Maillard crust that contributes significant flavour. Lift onto a rack or paper and season immediately.
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7
Serve at once with warmed tomato sauce or in heated broth. The polpette should yield a faint crunch at the surface and a cohesive, moist interior without any waterlogged softness.