Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment. Halve the eggplants lengthwise. Score the flesh in a crosshatch pattern, keeping the skin intact.

Roast the eggplants: Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down and roast for 25–30 minutes, until the flesh is very tender.

Cool and scoop: Let the eggplants cool slightly. Scoop out the flesh, leaving a ¼-inch border so the shells hold their shape. Roughly chop the scooped flesh and set aside. Keep the shells on the tray.

Sauté aromatics: Warm 2 tablespoons olive oil in a skillet over medium heat. Add onion and a pinch of salt. Cook 5–6 minutes until soft. Add garlic and cook 30 seconds until fragrant.

Add tomatoes and spices: Stir in tomatoes, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, and a pinch of red pepper flakes. Cook 3–4 minutes until the tomatoes soften.

Fold in eggplant and grains: Add the chopped eggplant flesh, cooked grain or lentils, and chickpeas if using. Stir to combine and warm through. Season with salt and pepper.

Brighten it up: Off the heat, mix in olives, capers, lemon zest, a squeeze of lemon juice, and half of the chopped herbs. Taste and adjust seasoning. You want a lively, savory filling.

Stuff and bake: Spoon the filling into the eggplant shells, mounding slightly. Sprinkle with feta and nuts if using. Return to the oven for 10–12 minutes, until hot and lightly golden on top.

Finish and serve: Garnish with the remaining herbs and another squeeze of lemon. Drizzle with a little olive oil. Serve warm with a crisp salad or yogurt on the side.