Eggplant in the oven with chickpeas

Leave the chickpeas to soak in the water the day before. Remove the peel and cook in plenty of water until they are soft. Reserve with the liquid. Meanwhile, wash the eggplants, remove the part of the skin (3 or 4 strips) in the longitudinal direction, keeping the handles. Make a longitudinal cut in the center of each eggplant. Run your finger over the salt and rub the pulp so that the salt can penetrate. Leave for 15 minutes. Before frying, dry the eggplants well. Fry in very hot oil, until they wilt. Remove and wrap in absorbent paper to remove excess oil. Reserve. Apart, sauté the onions in 3 tablespoons of oil. Add the garlic, the drained chickpeas, the tomatoes and the spices until the tomatoes wither. Add 1 cup of the reserved chickpea broth. Stuff the eggplants with this stew and place in a refractory dish, watering with the excess filling. Place in a medium oven (180ºC) for 15 minutes. Remove and sprinkle with chopped parsley. Serve cold with rice.