Preheat your oven to 180°C (350°F). Prepare a baking sheet by lining it with parchment paper for easy cleanup.

Halve the eggplants lengthwise and carefully scoop out the flesh, leaving a border of about 1/2 inch. Brush the cut sides with 1 tbsp of the olive oil, season lightly with salt and pepper, and place cut-side up on the prepared baking sheet. Roast for 20–25 minutes until the eggplant flesh is tender.

While the eggplants are roasting, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté for 5-7 minutes until they are soft and translucent.

Stir in the halved cherry tomatoes, sliced Kalamata olives, ground cumin, smoked paprika, and season with salt and pepper to taste. Cook for 3–4 minutes, stirring occasionally, until the cherry tomatoes begin to soften slightly.

Fluff the cooked couscous with a fork and gently fold it into the skillet mixture along with the fresh chopped parsley. If you wish to use the scooped-out eggplant flesh, you can chop it and add it to the skillet mixture now, cooking for an additional 2-3 minutes.

Carefully spoon the flavorful couscous mixture evenly into the roasted eggplant halves, mounding it slightly to create a generous filling.

If using, sprinkle the crumbled feta cheese over the stuffed eggplant halves. Return the stuffed eggplants to the oven for an additional 5–7 minutes, just until warmed through and the feta is slightly softened (if used).

Serve the Mediterranean Stuffed Eggplant hot, garnished with extra fresh parsley or with a dollop of Greek yogurt on the side for added creaminess and tang.