How to cook
Cut the eggplants lengthwise, sprinkle with oil and grill or bake them until softened.
Chop the garlic finely and mix it with the chickpeas. Braise for 8 min. on high heat, stirring nonstop.
Add salt and stir. Squeeze out the juice from the lime, grate the rind.
Add the rind and juice to the chickpea mixture and cover the eggplants generously with it.