Pre heat oven to 180°C. Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges. Add in the spices from the little sachet in the daal kit and fry gently till fragrant - about 20 seconds. Add in the base sauce from the smaller pouch, stir to combine and heat for about 1 minute. Now pour in the content of the larger pouch with the chickpeas in. Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly and the aubergine is cooked. Leave the mixture to cool down a little and remove the whole spices. Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk and spoon the chickpea masala mix into the centre of half of the pastry sections (the other half will be the lids). Drape over the other half of the pasty sheets and crimp the edges with a fork to seal. Brush over the top with your egg wash, sprinkle with black onion seeds. Don’t forget to cut one or two slits into the pastry to let steam escape. Bake on a baking sheet for 25 minutes or until golden and hot.