Preheat your oven to 425°F (220°C). Wash and dry the eggplants, then poke them all over with a fork. Place them on a baking sheet, rub with olive oil and season with salt and black pepper. Roast for about 30–40 minutes, turning once if needed, until the skin is wrinkled and the eggplants feel very soft when pressed. The inside should be creamy and easily pierced with a fork.

Slowly sauté the onions

While the eggplant roasts, heat the olive oil in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook for 10–15 minutes, stirring occasionally, until they become very soft and lightly golden. Add the minced garlic and cook for another minute. Don't rush this step—the softened onions provide much of the sweetness and depth in the finished filling.

Add the diced tomatoes, tomato paste, smoked paprika, oregano, cumin and black pepper. Stir everything together and cook until the tomatoes begin to break down. Add the water or vegetable broth and simmer until the mixture thickens into a rich, spoonable filling. Taste and adjust the salt. If your tomatoes are particularly acidic, add a small amount of sugar to balance them.

Remove the eggplants from the oven and let them cool for a few minutes. Using a knife, cut a slit lengthwise down the center of each eggplant, being careful not to cut completely through the bottom. Gently open the eggplant with a spoon to create a pocket for the filling. The eggplant should be soft enough that this happens easily.

Generously spoon the tomato and onion mixture into each opened eggplant. Let some of the filling spill over the sides—this is supposed to be rustic. Top each eggplant with shredded vegan cheese and drizzle with a little more olive oil.

Return the stuffed eggplants to the oven for 10–15 minutes, or until the vegan cheese has melted and the edges of the eggplant are deeply browned. Finish with fresh parsley, lemon juice or lemon wedges and optional chili flakes. Serve warm with rice, couscous, flatbread or a simple salad.