Wash and dry the aubergines, cut the ends off and dice them. Sauté the cubes of aubergine in a heavy-bottomed frying pan with 4 tablespoons of olive oil and a pinch of salt, for 10 minutes, adding a drop of hot water so they don’t stick to the pan. Then put them to one side to cool down.

Crumble up the bread and put it in the food processor with the peeled garlic, the basil leaves (washed and patted dry) and the pecorino. Blend until well combined and chopped, and then transfer the mixture into a bowl with the cooled aubergines. Add the eggs and 4 tablespoons of olive oil, season with salt and pepper and carefully mix everything together.

Sprinkle the breadcrumbs on your work surface, tip the aubergine mixture onto it and shape it into 4 burgers, using a pastry cutter/ burger mould (lightly greased on the inside). When they’re ready, cook them (on both sides) in a heavy-bottomed frying pan with 2 tablespoons of olive oil.

You can serve your burgers in lots of different ways… accompanied by two good spoonfuls of Cipollina, a couple of slices of tomato and a lettuce leaf; with Ketchalla and flakes of pecorino, with sun-dried tomatoes and Pecorino… basically, with anything you fancy!

It takes a bit longer to prepare your own burger buns, but they’re extremely easy to make.

Mix the flour, melted butter, water, yeast and salt together: you’ll need to use a bit of strength!

When you’ve kneaded the dough vigorously, leave it somewhere warm to rise for at least an hour. Then shape it into nice round buns, sprinkle them with sesame seeds if you like and bake them in a preheated oven, at 200 °C, for around 15-20 minutes.

Check the buns frequently, when they’re golden brown on the surface, take them out of the oven and let them cool down slightly before using them.