Bake the well cleaned eggplants until tender and peel while still warm. Crush them in a wooden mortar with a little salt.
Slice the onion and fry for a few minutes in hot oil. Sprinkle it with 2-3 tablespoons of flour and mix with the mashed eggplants.
Add the egg mixture and mix as desired. Leave the mixture to rest for 1-2 hours in refrigerator.
From it, shape balls, roll them in flour or breadcrumbs and fry until ready in highly heated oil.
Serve warm or cold, sprinkled with parsley and yogurt with garlic.