Prep the oven and eggplants: Heat your oven to 400°F (200°C). Slice each eggplant in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.

Season and roast: Brush cut sides with 1–1.5 tablespoons olive oil. Sprinkle with salt and pepper. Place cut side down on a parchment-lined sheet and roast for 25–30 minutes, until the flesh is very tender and easily scooped.

Make the savory filling: While eggplants roast, warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes, until soft. Stir in garlic, cumin, smoked paprika, oregano, and red pepper flakes. Cook 30 seconds until fragrant.

Add protein and beans: Add ground turkey and cook, breaking it up, until just cooked through, 4–6 minutes. If using lentils instead, stir them in now and warm through. Fold in chickpeas.

Tomatoes and greens: Pour in crushed tomatoes and simmer 3–4 minutes to thicken slightly. Add chopped spinach or kale and cook until wilted. Season with salt, pepper, lemon zest, and 1–2 teaspoons lemon juice.

Scoop the eggplants: Remove eggplants from the oven and let cool a few minutes. Carefully scoop out most of the flesh, leaving a 1/4-inch border to keep the shells sturdy. Roughly chop the scooped eggplant and stir it into the skillet mixture. Taste and adjust seasoning.

Fill and bake: Turn the eggplant shells cut side up on the sheet. Spoon the filling evenly into each. Bake 10–12 more minutes at 400°F to meld flavors.

Finish with freshness: Top with chopped parsley. Add feta crumbles or dollops of Greek yogurt if you like. Sprinkle toasted pine nuts or almonds for crunch. Serve with lemon wedges.