Apulian Aubergine Meatballs

Preparation:

Preparation: Clean the aubergine, cut it in half lengthwise, dry it in the oven on a baking sheet with the rounded part facing upwards (180 degrees for 30 minutes). Remove the skin and mix the pulp with the breadcrumbs already soaked in the vegetable broth and squeezed out, egg, grated ricotta cheese, herbs and spices, salt, pepper. Form into small balls and cook them in the cardoon soup.