Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin.
Brush the cut sides with 1 tablespoon olive oil and season lightly with salt and black pepper. Place cut side down on the prepared baking sheet.
Bake for 25 to 30 minutes, or until the eggplant flesh is soft and tender.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes.
Add the garlic and red bell pepper. Cook for another 2 to 3 minutes.
Stir in the tomatoes, chickpeas, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 5 minutes.
Remove from the heat and stir in the parsley and lemon juice.
Scoop some of the soft flesh from each roasted eggplant half. Chop it and stir it into the vegetable filling.
Fill each eggplant half with the Mediterranean vegetable and chickpea mixture. Sprinkle with feta cheese, if using.
Bake for another 12 to 15 minutes, until the filling is hot and the top is lightly golden.
Rest for 5 minutes before serving. Garnish with fresh parsley and lemon juice if desired
