Desalt the capers by soaking them in lukewarm water for 10 minutes. Drain and set aside.

Place the whole aubergine on a baking tray lined with parchment paper and bake at 180°C (355°F) for 40 minutes.

Once cooked, scoop out the aubergine flesh and collect its cooking juices. Transfer both to a blender jug, add extra virgin olive oil and salt, then blend until a smooth, creamy and stable consistency is achieved.

Cut the PASTORE SARDO into four generous slices. Place them in an ovenproof dish, cover with aluminium foil and bake at the same temperature until almost completely melted.

Serve the PASTORE SARDO while still hot, spooning the aubergine cream over the top to taste.
Garnish with a few Kalamata olives, some capers, 2–3 pink peppercorns and fresh thyme.