Cut the aubergines in half lengthwise - leave the stalks on for now, but remove them before eating. Place the aubergine halves cut-side up on a baking tray. Drizzle with a little olive oil, and season with a pinch of salt and black pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, until the flesh is tender.
Meanwhile, cook the basmati rice until just soft in a pan with plenty of water - around 10 minutes (don’t overcook). Drain the rice, and add it to a large mixing bowl with the chickpeas, spinach puree, pine nuts, chopped parsley, and dried mint. Mix thoroughly.
When the roasted aubergine halves are cool enough to handle, use a spoon to scoop out around 1/3 of the aubergine flesh. Don’t remove too much flesh - you may need to use a sharp knife to cut through the fibres. Keep the flesh you remove for an alternative use (or just eat it straight away!).
Stuff each aubergine half with the spinach and rice mixture, and top with a few thin slices of halloumi. Return to the oven for a further 15 minutes or so, until the halloumi is golden brown.