Prick the aubergines to allow moisture to escape.
Cook aubergines on a hot barbecue for 15 minutes, turning every 5 minutes until soft and skins are blackened.
Cool the aubergines, slice open lengthways, and spoon out excess water and seeds.
Remove the flesh with a spoon and place into a large bowl.
Drizzle with olive oil and lemon juice, then season with salt, pepper, and sugar.
Mix in most of the chickpeas, dates, pepper, mint, coriander, chilli, and garlic.
Transfer aubergine mixture to a plate and garnish with feta, almonds, reserved chickpeas, mint, and pepper.
Drizzle with balsamic vinegar and olive oil, top with croutons, and serve.