Mix together the cumin, paprika, mixed spice, ginger, garlic and rub well all over the pork fillet. Heat a griddle pan with a little oil and seal the pork all over. Transfer onto an oven dish and continue to cook to your liking to a core temperature of 68°C. In the same pan, grill the aubergine slices and season well with salt and pepper. Add the crushed garlic to the pan and sauté on low heat until slightly browned. Add in the tomato cream, rosemary and herbs and simmer for two minutes. Layer the grilled aubergines in a small oven dish with the tomato cream and sprinkled Parmesan in between. Finish with the tomato cream and cheese on top and grill in the oven until lightly browned. Serve the parmigiana with the sliced pork fillet on top and rocket leaves.