Halve the white eggplants, season with salt, put them in a colander and let them drain for 20-30 minutes, the longer the better. Then rinse and dry.
Preheat the oven to 200 ° C. Drizzle the eggplants with oil and roast in the oven for 30-40 minutes.
In the meantime, heat the oil and ghee in a saucepan and fry the chopped onion in it.
Peel and slice the carrots.
Add the turmeric, paprika powder, cinnamon, pepper, cane sugar and the bay leaf to the saucepan. Then add the tomato paste and fry briefly. Always stir.
Add the hot water and stir well. Now add the rinsed chickpeas, the carrot slices and the dried lime and simmer for about 45 minutes on a low level. Then remove the bay leaf and lime. Add some lemon zest and season with salt. Beware, the eggplants are also salted.
Then remove everything from the heat and add the aubergine halves.
For the yogurt, simply mix all the spices in a bowl with 1 teaspoon of oil and stir in the yogurt.
TipsTip 1: we used plum-sized white eggplants.
Tip 2: simply cut normal aubergines into rings and do the same.
Tip 3: you can also use date syrup instead of sugar.
Tip 4: Flatbread and / or fresh coriander / chervil go well with it.
Tip 5: adjust the amount of water so that the consistency is a little thick.