Fill a large stock put with water and heat to boiling. Add eggplant and cover. Boil for 10 minutes. Remove from water and allow to cool to room temperature.
Once cool, remove stems and score each eggplant down the center the long way.
In a blender, crush garlic to remove skin. Then put garlic back in and add cumin, chili powder, 1 tsp olive oil, and 2 tsp of salt and the pepper.
Cut the carrots into very small pieces.
Cut the pepper into small cubes.
Mix all ingredients until well blended.
Take a small amount of the spice mixture on your finger and run inside the scored area of the eggplant. Make sure not to use too much so you have enough for each one. Repeat until each is filled.
Place in a shallow bowl or baking dish, preferably in a single layer.
In a separate bowl, combine vinegar, remaining olive oil, juice of limes (make sure to keep the limes after) salt, and water. Whisk together until well mixed and salt is dissolved.
Add lime skins in bowl or dish with eggplants. Pour marinade over the mixture.
Refrigerate and allow to sit for 24 hours before eating. Do not exceed 36 hours in marinade or they could begin to disintegrate.
Remove from marinade and store in air tight container in refrigerator. To avoid drying out, you can drizzle them with a little olive oil mixed with lime juice.
Serve chilled or at room temperature.
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