Prepare the eggplants by carving them into small squares after cutting them in half horizontally, sprinkle each piece with 1 tbsp. olive oil and salt. Bake in a preheated oven at 180 C for 20 minutes.
In a deep pan pour the olive oil together with the onion and garlic to shine for 1 minute, add the shrimp, fry for 2 minutes on each side and remove the pan.
Pour the wine into the pan, let the alcohol evaporate, add the rest of the ingredients and boil the sauce for 15 minutes.
Add the chickpeas, mix gently and remove from the heat. Add the shrimp and let them cook over the heat, pour over the lemon, finely chop the parsley and stir.
Remove the eggplants from the oven and with a spoon we have pressed the eggplant flesh to create a case and distribute the mixture with the chickpeas in all the eggplants.
Tip: Add chopped hot pepper to the mixture with the shrimp and chickpeas if you like spicy.