Stuffed Eggplant with Jasmine Rice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Score a crosshatch pattern into the flesh of the eggplant halves, being careful not to pierce the skin.
3. Brush the flesh with olive oil and sprinkle with salt.
4. Place eggplants face-down on a parchment-lined sheet and roast for 20 minutes until the flesh feels soft and looks slightly collapsed.
5. Heat a splash of oil in a skillet over medium heat; add the diced onion and sauté until translucent.
6. Stir in the minced garlic and smoked paprika, cooking until aromatic.
7. Fold in the chickpeas and cherry tomatoes, cooking for 5 minutes until the tomatoes just begin to burst.
8. Remove from heat and stir in the cooked rice, lemon juice, and parsley.
9. Flip the roasted eggplants over and use a spoon to gently press down the center of the flesh to create a boat cavity.
10. Heap the savory filling into the cavity and top with crumbled feta cheese.