Preheat your oven to 400°F (200°C).

Wash the eggplants. Cut them in half lengthwise.

Using a small sharp knife, score the flesh of each eggplant half in a diamond pattern, being careful not to pierce the skin.

Brush the cut sides of the eggplant generously with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper.

Place the eggplant halves, cut side down, on a baking sheet and roast for 20-25 minutes, or until they begin to soften.

Remove from oven and let them cool slightly until you can handle them. Reduce oven temperature to 375°F (190°C).

Once cool enough, carefully scoop out the flesh from the center of each eggplant half, leaving about a ½-inch border to create a sturdy shell. Roughly chop the scooped-out eggplant flesh and set aside.

While eggplants are pre-roasting (or after), heat the remaining ¼ cup of olive oil in a large skillet or sauté pan over medium heat.

Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.

Add the minced garlic and the chopped scooped-out eggplant flesh. Cook for another 5-7 minutes, stirring occasionally, until the eggplant flesh is softened.

Stir in the rinsed rice, diced tomatoes (with their juice), fresh parsley, mint, dill, ground cumin, and smoked paprika (if using). Season with salt and pepper. Cook for 2-3 minutes, stirring to combine all ingredients well.

Pour in 1 cup of the vegetable broth. Bring to a simmer, then cover, reduce heat to low, and cook for 10-12 minutes, or until most of the liquid is absorbed and the rice is partially cooked.

Remove from heat and stir in the lemon juice. Taste and adjust seasonings if necessary.

Arrange the hollowed-out eggplant shells snugly in your large baking dish, cut side up.

Generously spoon the rice mixture into each eggplant shell, mounding it slightly on top.

Pour the remaining ½ cup of vegetable broth (or water, or a mix of broth and tomato passata) into the bottom of the baking dish, around the eggplants.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated 375°F (190°C) oven for 30 minutes.

Remove the foil and continue to bake for another 15-20 minutes, or until the eggplant shells are very tender when pierced with a fork, and the rice filling is cooked through and lightly golden on top.

Once cooked, remove the baking dish from the oven and let the stuffed eggplants rest for at least 10-15 minutes before serving.

Garnish with optional toasted pine nuts, crumbled feta, or a dollop of plain yogurt and extra fresh herbs, if desired.