1. Preheat the oven to 180º/160º fan.
2. Add the pine nuts, parmesan, garlic clove, chili, ras el hanout, salt and pepper to the Hand Blender chopping bowl and blend together.
3. Add the breadcrumbs and continue to blend for a minute until the mixture has combined, then place on a large plate.
4. Whisk the egg and place it in a separate dish.
5. Slice the aubergine diagonally, approximately one centimeter in thickness and use a sharp knife to make small cuts into the edges around the skin one inch apart.
6. Take one slice of aubergine and dip into the egg so both sides are covered, then press lightly on the herby crumb mix. Repeat to ensuring an even layer on both sides then set on a plate.
7. Repeat the above with all the aubergine slices, then cover and place them aside until ready to fry.
8. Gently heat up a frying pan and add the olive oil.
9. When the pan is very hot, carefully place in the aubergine burgers and allow them to gently fry, turning over to brown both sides.
10. Once all have been cooked place them on a baking sheet, drizzle with the honey and place in the oven for 10 minutes.
11. Warm the pitta bread in the toaster, opening the centre ready for the burger.
12. Remove the pitta from the toaster and fill the pockets with mixed salad leaves or rocket and tomato.
13. Remove the burgers from the oven and place each one into a pitta pocket.
14. Allow to cool down before serving.

Top tips:

• Make up a tomato and mayo dressing to have with this delicious burger by mixing together mayo, tomato ketchup, lemon juice, salt and pepper.
• Slicing the aubergines thinner will allow for faster cooking.
• Add your favourite herbs to the mix I.E fresh thyme, coriander, basil rosemary and sage etc.