Griddling aubergine slices for a vegan melanzane parmigiana – Italian aubergine gratin. Bursting with fresh basil and thyme in a creamy cashew and tomato sauce, it’s a really tasty dish – especially with the flaked almond and smoked sea salt topping. Served with pan fried gnocchi (fried in butter until crispy) and balsamic leaves. Squisito!
