Tray-baked coconut omelette with fragrant salad

3 medium aubergines (about 750g), cut into 2-3cm chunks

3 medium sweet potatoes (about 800g), cut into 3cm chunks

4tbsp olive oil

25g coriander, leaves picked

20g dill, picked

12 large eggs

1⁄2tsp ground turmeric

1⁄2tsp flaky sea salt

1tsp finely grated fresh ginger (about 15g)

200ml coconut milk (70-80% coconut solids)

1tbsp short-grain rice

1tbsp caster sugar

2tbsp fish sauce

Juice of 1 lime

25g Thai basil, leaves picked

Coconut or Greek-style yoghurt, to serve