Preheat oven to 220C (425F) on the broiler setting and line a baking tray with wax or baking paper
Add dried chickpeas and mill with the measuring cup (MC) on for 10 seconds | Speed 9; remove to a mixing bowl
Add eggplant into the Thermomix bowl and chop for 5 seconds | Speed 4
Add oil, salt and pepper and sauté with the MC off for 3 minutes | Varoma | Speed 1; remove to the mixing bowl with the milled chickpeas and mix together
Add garlic into the Thermomix and chop with the MC on for 5 seconds | Speed 7
Scrape down the sides of the bowl, add canned chickpeas, cumin, coriander, sweet paprika, salt and pepper into the Thermomix bowl and chop with the MC on for 10 seconds | Speed 6
Add chickpea mixture to the eggplant and milled chickpeas and mix together
Form mixture into patties by rolling into 4.5-5cm balls, cover with polenta, place on the baking tray and press down lightly to flatten slightly
Bake in the oven for 20 minutes, flip over and cook for another 10 minutes
To make the sauce, in a cleaned Thermomix, add mint into the bowl and chop with the MC on for 5 seconds | Speed 5
Add yoghurt and lemon juice and mix with the MC on for 5 seconds | Speed 3