Cut off the tip of the eggplant, slice it in half lengthwise, make a few cuts, sprinkle with salt, and microwave for about 5 minutes. After that time, check if it's cooked, remove it, and let it cool. Once it's cool enough to handle, scoop out the flesh with a spoon and place it in a bowl.

Finely chop the garlic and cilantro, and add them to the bowl along with a bit of salt, pepper, the egg, and the cheese. Mix everything and add enough breadcrumbs to form the meatballs. At this point, I like to test the mixture by making one meatball and frying it in a little oil to adjust the seasoning if needed.

They're ready to enjoy as they are, with mayonnaise, or with a sauce of your choice.

If you like vegetables, you'll love these, and if you're not a big fan, you'll start to fall in love with these wonders from the earth.