Place the aubergine on its side and cut vertically in half. Hollow out one side and carefully cut a small slice off the end to make the aubergine capable of standing upright if presentation is important. Season with salt and pepper and drizzle a little olive oil over and place in a preheated oven at 200?C/400F/gas 6 for 15 minutes. Cut the other half of the aubergine horizontally and season with salt, pepper, fenugreek and cumin. Drizzle with olive oil and wrap up in tin foil, place this also in the pre-heated oven for 20 minutes. Meanwhile, heat up a frying pan and toast the pumpkin and sunflower seeds in a little olive oil for 3-4 minutes, then pour in the honey and pull off the heat. In a large mixing bowl mix the seeds with the spinach and grate the hard-boiled eggs into the leaves, season lightly and start to arrange with the sliced tomato around the outside of the plate. Unwrap the baked aubergine from the foil and mix with the peanut butter and a little creme fraiche. Place into the baked aubergine cup and serve on the spinach leaves with a blob of creme fraiche on top and some chopped parsley for garnish.