Anchovies au gratin with aubergine cream

Preparation:

Preparation: Blend the breadcrumbs with the parmesan, aromatic herbs, walnuts, 3-4 cherry tomatoes, a pinch of salt and a drizzle of oil. Place the breadcrumbs on the anchovies and form a pie by alternating the anchovies with the sliced cherry tomatoes. Bake for 10 minutes at 180 degrees. Cut the aubergine into cubes, stew it in a pan with a drizzle of oil, 1 pinch of salt and a drop of water. Once ready, blend it with a few parsley leaves and a drizzle of oil. Serve the aubergine cream at the base of the dish and place the anchovy pie au gratin on top.