Ingredients for 6 people:6 aubergines (approx. 1.6 kg)100 g Carnaroli rice2 stalks of celery1 carrot2 onions50 g grated aged pecorino cheese11 tbsp Extra Virgin Olive Oil2 sprigs of mint2 sprigs of oregano1 jar of Aubergine Sauce (280 g) salt pepper
Clean the celery, carrot and onions, chop them into small pieces and set aside. Wash the aubergines, pat them dry, eliminate the green part at the top, and cut off a strip of skin lengthwise to create an opening. Use a spoon to hollow out the aubergines, then chop the flesh that you have removed into small pieces. Place the aubergines in an oven dish, and rub the inside of each one with two pinches of salt and a tablespoon of olive oil. Put them in a preheated oven, at 180 °C, and cook for 10 minutes. Heat 5 tablespoons of olive oil in a heavy-bottomed frying pan and add the chopped vegetables set aside at the beginning. Sauté for a couple of minutes, then add the pieces of aubergine flesh, the oregano leaves and chopped mint leaves. Season with salt and pepper, stir and cook until the vegetables are lightly browned. Add the Aubergine Sauce and rice, stir, and add enough water to cover everything. Bring to the boil for 5 minutes, then turn the heat off and fill the aubergine “shells” with this mixture, leaving a little, which you will then spread out in the bottom of the oven dish along with a few spoonfuls of water. Sprinkle the grated pecorino cheese on the aubergines and bake in a preheated oven, at 180 °C, for 40 minutes, ideally covered with kitchen foil for the first half hour (to prevent them from browning too much). When ready, leave the aubergines to rest for 10-15 minutes, then serve then with their cooking juices.