Preheat your oven to 200°C (400°F). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1 cm border. Chop the scooped-out flesh and set aside.

Brush the hollowed eggplant shells with 1 tablespoon of olive oil, season with salt and pepper, and place them cut side up on a baking tray. Bake for 20-25 minutes until they are slightly softened.

While the eggplant shells are baking, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Add the chopped eggplant flesh, cumin, smoked paprika, salt, and pepper to the pan. Cook for another 5 minutes, stirring occasionally.

Stir in the diced tomatoes, cooked chickpeas, and bulgur. Let it cook on medium heat for about 10 minutes until the bulgur is cooked and the mixture thickens. Adjust seasoning as needed.

Toast the pine nuts in a small dry pan over medium heat until golden, about 3 minutes. Keep an eye on them to prevent burning.

Once the eggplant shells are done baking, remove them from the oven and fill each shell with the chickpea and tomato mixture.

Return the stuffed eggplants to the oven and bake for another 20 minutes until the eggplants are fully tender and the tops are slightly crisped.

Chop the fresh parsley and sprinkle it over the cooked stuffed eggplants. Squeeze fresh lemon juice over them before serving.

Serve the baked stuffed eggplants hot, with a dollop of plain yogurt on the side if desired.