Cut the aubergines into 3-4 mm slices lengthwise.

Arrange a layer of aubergine slices in a bowl or deep dish that can accommodate the whole slice.

Sprinkle with salt and drizzle with vegan fish sauce, then cover with nori seaweed sheets.

Proceed with another layer of aubergines, salt, sauce and seaweed until all aubergine fillets are finished. Cover with plastic wrap and leave to marinate for at least 2 hours.

After the first hour, to ensure that all the aubergines are marinated in the same way, drain the marinade and gently turn the aubergine fillets upside down in a separate dish. Place the fillets back in the marinating bowl and pour in the previously removed marinating liquid.

In the meantime prepare the filling. Place all the ingredients in a blender bowl, then pulse and process until you end up with a uniform mixture.

After 2 hours of marinating, squeeze the aubergine fillets very well to remove any excess liquid.

Transfer one aubergine slice to a platter or cutting board and cover it evenly with about 1 tablespoon of the filling. Too boost its fishy flavour, also layer a piece of nori seaweed from the marinade.

Roll up the stuffed aubergine and seal the ends with a toothpick.

Repeat steps 8 and 9 until you finish all the marinated aubergine fillets.

Arrange the aubergine rolls in a baking tray drizzled with olive oil.

Place some bay leaves in between random rolls, then drizzle with more olive oil. Please note: If there is any of the filling left, it can be spread on top of the rolls.

Bake in a 200°C (390°F) preheated oven for 30 to 45 minutes, depending on the thickness of the aubergine slices. Check the cooking by piercing the aubergine rolls with a toothpick. They should be pretty soft.

Serve the aubergine beccafico warm or cold. They will taste even better the next day.