For the curry, fry the aubergine in a frying pan with the oil, spring onions and spices. Cook for 5 minutes.
Add the cherry tomatoes and prawns, then turn down the heat and cook for a further 5 minutes.
Finish by stirring in the Greek yoghurt and take off the heat.
For the griddled aubergine, rub the aubergine slices with oil on both sides and place on a hot griddle pan. Cook for 3 minutes on each side or until soft and charred.
Reserve one slice of the griddled aubergine and slice into four for decoration later.
With the 3 remaining slices, place a spoonful of the prawn mixture in the middle of each slice and roll to secure.
Place the parcels on a plate and decorate with the sliced aubergine.