Prepare the eggplant: Heat oven to 400 degrees. Poke the eggplant all over with a fork (about 8 times each), then place on a parchment-lined baking sheet. Roast for 45 to 50 minutes, until softened, somewhat collapsed and tender through the center.

While the eggplant roasts, make the jammy onions: Heat the oil in a medium skillet pan over medium-high heat, then add the onions and ¼ teaspoon salt. Fry for about 7 minutes, stirring occasionally, until softened and slightly browned. Add the vinegar, maple syrup, caraway and paprika. Turn the heat down to medium and cook, stirring every so often, for 7 minutes more, until onions are softened and slightly jammy.

When the eggplant is cool enough to handle, use a small, sharp knife to make a slit down the center of each one without cutting all the way through, opening it up as you would a baked potato to expose the insides. Gently place each eggplant into a colander and leave to drain in the sink for about 5 minutes to get rid of any of the bitter liquid.

In a bowl, combine the ricotta, halloumi, garlic, a pinch of salt and a very generous grind of pepper.

When ready to serve, arrange the eggplant, cut-side up, on a serving plate and season the insides with some salt and pepper. Dollop 2 spoonfuls of the ricotta mixture onto each eggplant, then spoon over the jammy onions. Sprinkle on the scallions, parsley and walnuts. Drizzle all over with a little extra olive oil, if you like. Serve warm or at room temperature.