Brush the aubergine with oil, season with salt and pepper and fry in the griddle pan for 4 – 5 minutes on each side.

In the meantime, preheat your oven to 180C

Using a 20 x 30cm oven dish, lay your shredded spinach in the base.

Place 4 pieces of griddles aubergine on top of the spinach.

Top each aubergine with 1 frozen fish fillet, and then top each fish fillet with a piece of griddled aubergine.

To make the sauce, place the Soya milk and Indian Dhal mix in a pot and heat, stirring until thickened.

Pour over the aubergine fish stacks and bake for 25 – 30 minutes.