Barley Aubergine Veggie Balls

Fill a pot with abundant salted water and cook the barley for ab. 30 minutes. Once cooked, drain and set the barley aside to cool. Meanwhile, preheat the oven to  180°C. Then, boil the aubergine until it has softened. Drain and let it cool. Right after, coarsely mince the aubergine, put it in a terrine and add in barley, egg, Pecorino, mint, garlic, salt and pepper to taste. Knead all of the ingredients together adding some breadcrumbs in case the dough would be too soft. Once found the perfect texture, shape the mixture into balls (up to you for what concerns the size) and roll them into breadcrumbs. As soon as the oven is ready put them in a pre-oiled baking pan and let them cook for ab. 20/30 minutes. Serve them hot.