For the golden aubergine:
In a large bowl combine the chickpea flour, spices, salt, pepper, yoghurt and water and mix well. It should have a pancake batter consistency. If it seems too thick, add a little extra water to thin it out.
Begin to heat the oil over medium-high heat and dip the aubergine slices in the batter and then place into the hot oil. Fry on the first side, turning the heat down to medium and cook until golden brown, about three to five minutes.
Carefully flip the slices and fry on the other side until aubergine is tender and golden on both sides, about 6 mins total. Drain on rack and then place on a serving plate and squeeze fresh lemon juice over them. Serve with green pea sauce.
For the green pea sauce:
Put all the ingredients in a blender and puree until smooth. It should be a thick saucy consistency.
Serve with the aubergine.