Preheat your oven to 200°C (390°F). Slice each eggplant lengthwise and scoop out about 1 inch of flesh from the center, leaving the shells intact. Place the shells on a parchment-lined baking sheet and set aside.
Chop the scooped-out eggplant flesh finely and set aside. Mince the garlic cloves and prepare the diced tomatoes and chopped herbs.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Sauté the minced garlic until fragrant, about 30 seconds, then add the chopped eggplant flesh. Cook, stirring occasionally, until the flesh is soft and slightly caramelized, about 8 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed eggplant, cooked quinoa, diced tomatoes, chopped herbs, breadcrumbs, lemon juice, and a pinch of salt and pepper. Mix thoroughly until well combined. Taste and adjust seasoning as needed.
Spoon the filling into each eggplant shell, pressing down gently to pack it in. Place the stuffed eggplants on the baking sheet and drizzle a little olive oil over the tops for a golden finish.
Bake in the preheated oven for 25-30 minutes, until the tops are bubbling and golden brown. The shells should be tender and the filling heated through.
Remove from the oven and let rest for about 5 minutes. Garnish with extra herbs if desired, then serve warm or at room temperature.
