Wash the tomatoes and cut them in half, season with salt, pepper, oil, garlic and plenty of basil and leave them in the refrigerator to marinate.
Wash the eggplants and cut them into slices of about 2 cm without peeling them. Then place them on a baking sheet covered with oven paper, salt and pepper them lightly, wet them with a little oil and bake them in a preheated oven at 220°C for 15 minutes. Turn the aubergines and cook them in the oven for another 10 minutes.
Blend the bread with the mint, grated Parmesan cheese and a pinch of salt and pepper until you get thin crumbs.
Once the eggplants are cooked, cool them in the Freddy with the blast chilling function for about ten minutes and then blend them with ¾ of the bread mix. Pour the mixture into a bowl, add the egg and 2 tablespoons of breadcrumbs and mix well.
With wet hands, cut into balls of about 4 cm in diameter, pass them in the remaining mix of aromatic bread mixed with the remaining grated bread and cook them in the preheated oven at 220°C soaked in a drizzle of oil, for about twenty minutes (turn them after 10 minutes).
Remove the garlic from the cherry tomatoes and blend them with a blender.
Serve the balls on the raw tomato cream.