Preheat the oven to 400°F (200°C). Place the halved eggplants cut side up on a baking sheet, brush with a little olive oil, and roast until soft and slightly caramelized around the edges, about 25-30 minutes.
While the eggplants roast, rinse the quinoa thoroughly and then cook it in vegetable broth according to package instructions until fluffy and the liquid is absorbed, about 15 minutes. Fluff with a fork and transfer to a large mixing bowl.
Add the chopped herbs, nuts, minced garlic, cumin, coriander, and a tablespoon of olive oil to the cooked quinoa. Mix well to combine, and season with salt and pepper to taste.
Once the eggplants are cool enough to handle, gently scoop out the cooked flesh, leaving a little border to keep the shells intact. Chop the scooped flesh into small pieces and fold into the quinoa mixture.
Spoon the filling back into the roasted eggplant shells, pressing gently to pack it in evenly. Return the stuffed eggplants to the baking sheet.
Bake the stuffed eggplants for an additional 15-20 minutes, until the tops are golden and crispy, and the filling is heated through. Let them rest for a few minutes before serving.
Garnish with extra herbs if desired, then serve warm to enjoy the contrast of crispy edges and tender filling with vibrant flavors.
