Lentil Stuffed Eggplants

Preheat the oven to 400°F (200°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a ½-inch border around the edges. Chop the scooped-out eggplant flesh and set aside.
Brush the eggplant halves with olive oil, and place them on a baking sheet, cut side up. Bake in the preheated oven for about 15-20 minutes or until the eggplant is slightly tender.
While the eggplants are baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the bell pepper, chopped eggplant flesh, tomatoes, lentils, vegetable broth or water, ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender and the liquid is absorbed.
Once the lentil mixture is ready, fill each eggplant with the lentil mixture, pressing down gently.
Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until heated through.
To make the yogurt sauce, whisk together plain yogurt, minced garlic, lemon juice, cilantro, salt, and pepper.
Take the eggplant out of the oven and drizzle the yogurt sauce. Serve the Moroccan lentil-stuffed eggplants garnished with chopped cilantro.