We cut the aubergine longitudinally into two halves and in each one we make a kind of lattice by making cuts with the knife, which are then They will help us to remove the pulp more easily.. Season, sprinkle with a dash of olive oil and roast in the oven at 180ºC for 15 minutes.
Meanwhile, we prepare a classic Bolognese sauce, substituting the veal meat for rabbit meat, from the part of the legs, once boned. We cut the rabbit meat into very small pieces or ask the butcher to chop them for us. To make the Bolognese sauce, we poach a clove of garlic with an onion, half a green pepper and -although Arguiñano does not include it in his explanation- also a branch of celery. Add the meat and stir until it changes color.
Add two tablespoons of tomato sauce and then, when everything is well poached add the wine and chicken broth and let cook for ten or fifteen minutes until the liquids reduce. When the bolognese is ready, we reserve it. We also prepare a bechamel sauce with 20g of flour, 20g of butter and 200 ml of liquid cream or milk and reserve it. Mix the rabbit bolognese with the aubergine pulp, add three tablespoons of the bechamel sauce and With this mixture we fill the roasted aubergines.
Put the aubergines back in the oven and roast them for 10 minutes at 190ºC so that everything inside has a good temperature and gratin 4 minutes at 230ºCafter adding a little Parmesan cheese to melt on the surface.