Preheat the oven to 200°C.
Place the aubergine and cumin seeds in a roasting tray and cover with the olive oil. Season to taste and roast for 10-15 minutes until lightly golden in colour. Remove from the oven and transfer to a food processor.
Add the lemon juice and blitz until smooth. Add the parsley leaves and pulse a few times. Spoon into a bowl.
Add the peas and sundried tomato and stir well. Adjust the seasoning if necessary.
Spread the pitta with aubergine spread and garnish with the flaked fish. Serve on plates.