For the crumble:
Using a mini food processor, mix the almonds, pumpkin seeds, flour and hazelnut oil in a bowl, but do it in several goes, not all at once. When this is done, put your mixture in the fridge.
Slice the aubergines into rounds and cook them in olive oil in a frying pan.
Fry the Veggie Pieces L in a little olive oil.
Spread the crumble mix over each Veggie Piece L, then place each one on a slice of aubergine. Toast in the oven to give them an attractive colour.
Place them on a bed of rocket along with some radishes and cherry tomatoes.