• 2 and a half aubergines
  • 140g bread
  • 70g Pecorino Romano
  • A bunch of basil
  • 35ml double cream
  • 35g butter
  • Pinch of nutmeg
  • Black pepper to taste


  1. 1

    Cut the aubergines and bread into small dices.

  2. 2

    Deep-fry the aubergines in a frying pan with olive oil.

  3. 3

    Drain the oil, add the bread to the aubergine and cook it for 30-40 minutes until it becomes a paste. Be careful not to burn it or let it stick to the pan. Add in a handful of basil leaves at the last minute.

  4. 4

    Melt the butter in a small saucepan.

  5. 5

    Add the pecorino, then slowly add the double cream and stir until it becomes a cream, add pinch a nutmeg. Pass through a sieve.

  6. 6

    Create a cube with the aubergine mix and pour the cream on top.

Nutritional Details

Each serving provides
  • Energy 1871kj 447kcal 22%
  • Fat 35.4g 51%
  • Saturates 13.6g 68%
  • Sugars 4.8g 5%
  • Salt 0.62g 10%

% of the Reference Intakes

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