Then carve the flesh several times with a knife before you carefully scrape it out with a tablespoon so that the edge is about 5 mm wide.
Chop the eggplant flesh finely.
Mix 2 tbsp olive oil and some salt. Coat the aubergines with it.
Arrange the purple vegetables on a baking tray covered with baking paper and bake on the top shelf for approx. 15 minutes until the aubergine skins are slightly colored. Larger types might need up to 30 minutes.
Meanwhile heat 1 tbsp olive oil in a frying pan.
Fry the onions, garlic, and chilli for about 2 minutes.
Add the aubergine flesh, tomatoes, red pepper, oregano, thyme, curcuma and fry for about 5 minutes.
Add the chickpeas, tomato paste and date syrup.
Season to taste with salt and pepper.
Take the eggplants out of the oven, fill them with the mixture and spread some arugula on them.
If you have large eggplants you could double the chickpeas.
Instead of fresh garlic you could also use some garlic powder