Peel the aubergines and cut them into cubes. Cook them in hot water for about 5-8 minutes. Then let them drain for about 10 minutes until they all the excess water has been released.
Peel then boil the potato until it is soft.
Combine the potato and aubergine pieces and then mash them with a potato masher. Season with salt, pepper, mint leaves and other herbs of your choice. Add some minced garlic if you like.
If the dough isn’t firm enough to form balls, add some breadcrumbs. Start with 2 tablespoons, then add more if necessary.
When the dough is ready, form balls of the size of golf balls. Cover with breadcrumbs and set aside.
Cook the balls by frying them in hot oil (e.g. sunflower oil). Alternatively, cook in an oven at 180° C/350°F/gas mark 4 for around 20 minutes (or 30 minutes for an extra crunch).
To serve, the balls can be dipped in soya yoghurt.
They can be preserved in a freezer for several months.