Preheat oven to 400°F. Slice eggplants lengthwise, score flesh in a crisscross pattern, then brush with olive oil, salt, and pepper.

Place eggplants cut-side up on a baking sheet. Roast until flesh is tender and lightly golden, about 25–30 minutes; remove and let cool slightly.

Rinse 1 cup lentils and simmer in 3 cups water for 20 minutes, or until just tender; drain well.

In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté chopped onion and garlic until translucent, about 5 minutes.

Stir in 1 teaspoon cumin, ½ teaspoon smoked paprika, salt, and pepper; add cooked lentils and chopped parsley. Cook 2 minutes, stirring until flavors meld.

Spoon the warm lentil mixture into each roasted eggplant cavity, pressing to mound the filling neatly.

Top each half with crumbled feta cheese and a drizzle of lemon juice. Bake at 400°F until cheese softens, about 8–10 minutes.