Creating Mediterranean Stuffed Eggplant is a straightforward process if you follow these simple steps:

1. Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Set aside the flesh for later use. Place the eggplant halves on a baking sheet cut-side up.

2. Salt the Eggplants: Lightly sprinkle the insides of the eggplant halves with salt. Let them sit for about 15 minutes to draw out moisture. Pat them dry with paper towels.

3. Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

4. Incorporate Eggplant Flesh: Chop the reserved eggplant flesh and add it to the skillet. Cook everything together for about 5 minutes, stirring frequently, until the mixture is soft.

5. Add Remaining Ingredients: Stir in the cooked quinoa or rice, chickpeas, diced tomatoes, cumin, and smoked paprika. Mix well and let it cook for an additional 5 minutes. Season with salt and pepper to taste.

6. Mix in Fresh Herbs: Remove the skillet from the heat, and gently fold in the chopped parsley and toasted pine nuts. If desired, add crumbled feta cheese for extra creaminess.

7. Stuff the Eggplants: Generously fill the prepared eggplant halves with the vegetable and grain mixture, making sure to pack them nicely.

8. Bake: Place the stuffed eggplants in the oven and roast for 30-35 minutes, or until they are tender and golden on top.

9. Serve: Remove from the oven and let the stuffed eggplants cool for a few minutes before serving. Drizzle lemon juice on top for brightness.