Ingredients
| 1 medium eggplant |
| 2 medium tomatoes |
| 3 tbsp olive oil |
| 6 large basil leaves |
| ¼ cup chickpeas (cooked) |
| ¼ cup cashew nuts |
| 2 tbsp water |
| 3 pinches salt |
Preparation
Read full directions on Verde, Bianco & Raw at http://verdebiancoraw.com/summery-dairy-free-parmigiana-with-chickpeabasil-cream/?lang=en
