Preheat your oven to 200°C (390°F). Slice the eggplants in half lengthwise and use a spoon to carefully scoop out the flesh, leaving about a 1-inch border to maintain their shape. Chop the scooped flesh finely and set aside. Brush the eggplant halves with 1 tablespoon of olive oil and place them on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes until the flesh is soft, slightly charred around the edges, and fragrant with smoky aroma.
While the eggplants roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes. Then add the minced garlic and cook for another minute until aromatic. Stir in the smoked paprika and cook for 30 seconds to release its smoky aroma.
Add the chopped eggplant flesh to the skillet and cook, stirring regularly, until the mixture is slightly reduced and fragrant, about 7 minutes. You should see the mixture darken slightly and develop a smoky, savory scent. If it sticks, splash in a little water or vegetable broth to loosen it up.
Stir in the cooked quinoa and mix well to combine all flavors. Add the toasted pine nuts and chopped parsley, then zest and squeeze the lemon over the mixture. Season with salt to taste. Remove from heat and let the filling cool slightly—it should be vibrant, fragrant, and slightly chunky.
Spoon the filling into each roasted eggplant shell, pressing gently to pack it in. Return the stuffed eggplants to the oven and bake for an additional 15 minutes at 180°C (356°F) until heated through and the tops are slightly caramelized. For a crispy finish, broil for 2-3 minutes, keeping a close eye to prevent burning.
Remove from the oven and allow to rest for 5 minutes. Finish with a squeeze of fresh lemon juice and, if desired, a drizzle of vegan tahini or cashew cream. Serve warm, garnished with extra herbs or a sprinkle of flaky sea salt, alongside greens or crusty bread.
