Chop the aubergines into 1cm x 5cm batons

Pour 80ml of oil into a large frying pan over a medium heat and when hot, add the aubergines.

They will initially soak up all the oil but will release it back into the pan as they cook. After 10-12 minute, when you can see the oil and the aubergines are soft, add the spring onions, garlic and 1/2 tsp of salt and mix together.

Take off the heat and leave to cool for 5 minutes

Beat the eggs and season with the remaining 1/2 teaspoon of salt and black pepper. When the aubergine mixture has cooled, add it to the eggs and mix.

Put 2 tbsp of oil into a non-stick frying pan over a medium heat and when hot, pour the egg and aubergine mixture into the pan.

Reserve a tbsp of the dill and sprinkle the rest over the top of the egg mixture.

Cook until it starts to leave the sides and the centre begins to firm up but isn't completely set (around 4 minutes)

Then set a plate over the top of the pan and flip the pan over so that the cooked egg mixture ends up on the plate. Shuffle/slide it back into the pan to cook the other side for another couple of minutes, or until springy to the touch

Flip back over, using the same plate technique, before sprinkling over the rest of the dill to serve.