For the cauliflower crust:
Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. You can use a spoon or melon baller to carefully remove the flesh, but make sure to leave enough around the edges so the skins stay intact for stuffing. Chop the scooped-out eggplant flesh into small pieces and set aside.

1. Roast the eggplant shells: Place the eggplant halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast the eggplant halves in the preheated oven for about 20 minutes, or until they are tender and lightly browned. Remove from the oven and set aside.
2. Make the filling: While the eggplant halves are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic, bell pepper, zucchini, and chopped eggplant flesh to the skillet, and cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Season the filling: Stir in the cooked quinoa (or couscous, rice, or breadcrumbs), chopped tomatoes, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to combine. Adjust seasoning to taste.
4. Stuff the eggplants: Once the eggplant halves are roasted and the filling is ready, spoon the filling into each eggplant half, packing it tightly. Sprinkle the stuffed eggplants with grated cheese.
5. Bake the stuffed eggplants: Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the filling is heated through.
6. Serve: Remove from the oven, garnish with fresh herbs, and serve warm. You can also drizzle with a bit of olive oil or a dollop of yogurt for added richness.