Preheat the oven to 220°C.
Halve aubergines lengthways and place cut-side up on a foil-covered roasting tray.
Roast for 30 minutes until soft, then scoop out and chop the flesh.
Rehydrate apricots in boiling water for 30 minutes, then finely chop.
Fry the onion in olive oil, then stir-fry with garlic and chilli.
Stir-fry the spice mix and green pepper until fragrant and soft.
Toast the cashews carefully until browned.
Combine cashews, chickpeas, apricots, dates, and tomatoes.
Mix filling ingredients with spices, aubergine flesh, lemon juice, and coriander.
Fill the aubergine skins and bake for 15 minutes.
Fry the second onion in margarine, then add garlic and ginger.
Add spices, coconut milk, water, and cinnamon stick, then simmer for 15 minutes.
Remove the sauce from heat and discard the cinnamon stick.
Stir in ground almonds, lime zest, juice, and salt.
Blend the sauce in a liquidizer and season to taste.
Serve stuffed aubergines with the sauce and a green salad.