Heat 1 tablespoon of olive oil in a pan and gently sauté the shallot, garlic and chilli flakes. Add the farro and lentils and cook together until soft and stew-like.

Allow the mixture to cool completely, then lightly mash until workable while still retaining some texture.

Add the grilled aubergines, finely chopped sun-dried tomatoes, sautéed friarielli and fresh herbs. Season with salt and drizzle with olive oil.

If the mixture feels too soft, gradually add oats until the desired consistency is reached.

Shape into polpette and leave to rest in the fridge for at least one hour.

Brown in a pan with olive oil until evenly golden. For a crispier finish, transfer to the oven for 4 minutes at 180°C.