Turn on the oven, air circulation 190° C, rack set at the middle, or air fryer
Toss the cut aubergines in a bowl with 3 tbsp of oil along with1 tbsp of the Ras El Hanout mixture. Add into an oven proof dish, season with the salt and pepper and roast for 30’ until softened and a bit goldened. Remove from the oven and keep aside.
Place a medium pot on medium/low heat and pour the remaining 3 tbsp of oil. Once heated add the onions and fry until golden brown and crispy. Remove to a plate lined with kitchen paper and keep aside.
In the same pot add the cumin, garlic and the remaining 1 tbsp of Ras El Hanout and cook for a minute or so while stirring. Add the rice and toss to get coated with the oil and spice mixture. Mix the turmeric into the broth and add into the pot. Bring to a boil and simmer for 15’ with the lid on. Remove from the heat, uncover and allow to steam.
Fluff the rice and mix with the aubergines and onions and serve.