175g (1 heaped cup) cooked chickpeas (about 1/3 dried, soaked overnight)
40g (1/4 cup) diced pineapple
1.5 tbsp lime juice
1 clove garlic
3 inches lemongrass
1 small Asian shallot
1 tsp soy sauce
1 tsp tahini
1/4 tsp salt, plus more to taste
Water to obtain desired consistency
3 Aubergines, plus oil to fry
About 1/2 cup diced spring onions
Freshly cut coriander (cilantro), to garnish
Sri racha and/or mango jam, to garnish