Cut the aubergines and bread into small dices.
Deep-fry the aubergines in a frying pan with olive oil.
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.
Melt the butter in a small saucepan.
Add the pecorino, then slowly add the double cream and stir until it becomes a cream, add pinch a nutmeg. Pass through a sieve.
Create a cube with the aubergine mix and pour the cream on top.