Prepare aubergines: Spray the aubergine halves with cooking spray and place them cut-side up on a baking sheet. Add the garlic, coriander, and cumin seeds. Roast for 40 minutes, or until tender.
Make the filling: Scoop the aubergine flesh into a bowl and discard the skins. Add the spices, garlic, chickpeas, gram flour, lemon juice, and zest. Mash together until combined.
Shape and chill: Line a baking sheet with parchment paper. Shape the mixture into 20 balls and place them on the baking sheet. Chill in the refrigerator for at least 30 minutes.
Bake: Preheat oven to 180°C (160°C fan). Coat the balls in polenta, then return them to the baking sheet. Spray with cooking spray. Bake for 20-25 minutes, or until crispy, hot, and golden brown. Enjoy! These bites are low in calories and perfect for those following a healthy diet.
