Wash eggplant and (skin on) chop into 1 inch cubes. Discard both ends. Place cubes into a bowl and sprinkle with sea salt.
In a large saucepan over medium heat, sauté onion in oil (or a splash of water) until translucent.
Add garlic, ginger and eggplant and cook, stirring often, for 10 minutes.
Add dried spices and mix well to fully coat the onions and eggplant.
Stir in the tomatoes, water and chickpeas. Simmer for 15 minutes.
Remove saucepan from the stove. Stir in lemon juice and half of the coriander. Season with salt & pepper.
Serve topped with coriander. Enjoy! xx