Cooking Vegan Stuffed Eggplant is straightforward. Follow these steps to create a dish that will impress:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Eggplants: Cut the eggplants in half lengthwise and scoop out some flesh to create a boat. Set aside the flesh for the stuffing.
3. Cook Quinoa or Rice: In a pot, cook quinoa or brown rice according to package instructions; set aside.
4. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant.
5. Add Bell Pepper: Stir in the diced bell pepper and cook for another 5 minutes until soft.
6. Incorporate Eggplant Flesh: Chop the reserved eggplant flesh and add it to the skillet, cooking until softened.
7. Mix in Chickpeas and Spices: Add chickpeas, spinach, cherry tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 5-7 minutes until the spinach has wilted.
8. Combine with Grains: Fold in the cooked quinoa or rice, mixing well to combine all ingredients evenly.
9. Stuff Eggplants: Spoon the filling mixture into the prepared eggplant halves, pressing down gently to pack it in.
10. Bake: Place the stuffed eggplants on a parchment-lined baking sheet and bake for 25-30 minutes until the eggplants are tender.
11. Garnish and Serve: Remove from the oven, let cool for about 10 minutes, and garnish with fresh parsley before serving.