Blanch eggplant in a large saucepan of boiling water for 3 minutes, then remove with a slotted spoon and drain on paper towel.
Add spinach to the same water and blanch for 30 seconds. Drain, refresh in cold water, then drain again. Squeeze out the excess water, then chop the spinach coarsely.
Preheat grill to mediumâ€“high. Heat 60ml (1/4 cup) olive oil in a heavy-based frying pan over medium heat, add eggplant and fry for 15 minutes or until golden.
Transfer to a bowl. Add leeks and garlic to same pan and cook for 10 minutes, then combine in bowl with eggplant, reserving pan. Add eggs, remaining ingredients, except oil, and a little sea salt and black pepper. Mix well.
Heat remaining oil in reserved pan over mediumâ€“high heat and, when oil is almost smoking, pour in the egg mixture and cook until browned at the edge and three-quarters set.
Place pan under the grill and cook for a further 5 minutes or until set and golden. Cool slightly, then invert onto a chopping board and cut into wedges. Serve eggah warm or at room temperature