1.
Preheat the oven to 160°C. Lightly grease a 20cm x 30cm lamington pan and line base and 2 long sides with baking paper.
2.
Scatter the coriander over the base of the pan. Whisk eggs in a large bowl, stir in the cream, then season with salt and pepper.
3.
Pour over the coriander, then bake for 25-30 minutes or until set. Place the pan on a wire rack for 20 minutes to cool.
4.
Meanwhile, for the relish, combine all the ingredients in a bowl and season to taste.
5.
Invert the frittata onto a cutting board and cut 24 discs using a 4cm-round pastry cutter. Serve topped with eggplant relish.