Simple Eggplant Bake

This eggplant bake is easy to make, is vegan and gluten-free. The cashew cream topping brings this dish to life and adds a wonderful flavour.

1 medium-sized eggplant
1 jar passata (about 600ml or so – you might not use it all, but it depends on your tastes)
2 big handfuls spinach
2 Tablespoons chopped basil
Spray olive oil
Salt and pepper
1 cup cashews
2 Tablespoons almond flour

View the full recipe at Modern Day Missus →