Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Trim eggplant ends, then brush both sides lightly with olive oil.

Carefully cut each eggplant in half lengthwise, then score the flesh in a crosshatch pattern without piercing the skin.

Place eggplant halves cut-side down on the baking sheet and roast for 20 minutes or until the flesh is tender.

In a large skillet over medium heat, warm 2 tablespoons olive oil. Add diced onion and garlic, cooking 3–4 minutes until fragrant.

Add fresh spinach to the skillet and toss for about 2 minutes until just wilted; season lightly with salt and pepper.

Transfer the spinach mixture to a bowl, stirring in crumbled feta cheese and a squeeze of fresh lemon juice.

Spoon the spinach-feta filling into each roasted eggplant shell, return to the oven, and bake 10 minutes until the tops are golden.

Remove from oven, sprinkle with chopped parsley or dill and cracked black pepper, then serve warm.