Preparation

Cut the half aubergine, add salt, pepper, a few cumin seeds and wrap it in aluminium foil with one garlic clove and a trickle of oil. Cook the wrapped aubergine in the oven for 25/30 minutes at 180°C.
When the aubergine is cooked, remove the garlic and the peel and blend it with a trickle of raw olive oil. Finally, heat the focaccia romana in the oven and stuff it with the aubergine cream, mascarpone cheese and Parma ham.