Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
Cut the eggplants in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
Process the scooped out eggplant flesh in a food processor and set aside. Check the step-by-step photos above in the blog post.
Place the eggplant "boats" on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
Add garlic, eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, maple syrup, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
Prepare the vegan cheese sauce or use store-bought vegan cheese.
Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and stuff each half with the lentil eggplant mixture.
Add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!