Ingredients
2 tsp olive oil
4 medium aubergines, cut into strips
75ml/2½fl oz double cream
3 garlic cloves
50g/2oz breadcrumbs
1 tsp ground cumin
4 free-range eggs, beaten
2 tbsp pine nuts, toasted
50g/2oz raisins
salt and freshly ground black pepper
To serve
green salad
sun-blushed tomatoes
freshly grated parmesan

Method
1. Preheat the oven to 180C/360F/Gas 4.
2. Heat the oil in an ovenproof frying pan over a medium heat. Fry the aubergine pieces, turning occasionally, until golden-brown on all sides.
3. Meanwhile, place the cream, garlic and breadcrumbs into a food processor and blend to form a paste.
4. In a bowl, mix the cumin with the beaten eggs until well combined.
5. Add the egg mixture to the breadcrumb paste and stir well to combine.
6. Add the pine nuts and raisins and mix well.
7. Pour the mixture over the aubergines, then bake in the oven for 15 minutes.
8. Remove from the oven, then turn the 'omelette' out onto a plate and allow to cool for couple of minutes.
9. To serve, cut the 'omelette' into wedges and serve with a green salad sprinkled with the sun-blushed tomatoes and the grated parmesan.