Preheat your oven to 200°C (390°F). Use a paring knife to carefully slice each eggplant in half lengthwise, then scoop out the flesh, leaving about a 1/2-inch border to keep the shape intact. Chop the scooped flesh and set aside.
Brush the cut sides of the eggplants with a tablespoon of olive oil, then place them cut side up in a baking dish. Roast in the oven for about 20 minutes, until they are tender and slightly caramelized around the edges.
While the eggplants roast, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for 5-7 minutes until fragrant and translucent.
Add the chopped eggplant flesh to the skillet and cook for another 8-10 minutes, stirring occasionally, until the mixture is soft and fragrant. The vegetables should smell savory and slightly smoky.
Stir in the chopped tomatoes, cooked quinoa, chopped basil, oregano, and lemon juice. Season generously with salt and pepper. Cook for another 2-3 minutes until everything is heated through and well combined.
Remove the eggplants from the oven once they are tender. Gently stuff each half with the filling mixture, pressing lightly to pack it in.
Sprinkle the toasted breadcrumbs and optional chopped nuts over the filled eggplants to add a crispy topping. Return the dish to the oven and bake for an additional 15 minutes at 180°C (355°F), until topping is golden and bubbling.
Remove from oven and let rest for 5 minutes. The eggplants will be tender, with a bubbling, flavorful filling and a crispy topping. Drizzle with extra lemon juice or olive oil if desired, then serve warm garnished with fresh herbs.
