1. Preheat oven to 400°F (200°C). Cut eggplants in half lengthwise, scoop out flesh leaving about a 1-inch border, and finely chop the flesh.
2. Sprinkle eggplant shells with salt, drizzle with olive oil, and place on a baking sheet. Roast for about 35 minutes until tender.
3. Meanwhile, heat 4 tablespoons olive oil in a large skillet. Cook onions until softened, 3-4 minutes. Add ground meat, pour wine, and cook until juices evaporate, 6-7 minutes.
4. Add bell pepper, chopped eggplant flesh, and spices. Cover and cook until vegetables are tender, about 10 minutes. Allow mixture to cool slightly.
5. Combine soaked bread cubes, grated cheese, parsley, chopped egg, and tomatoes with the cooled meat mixture. Mix well to form the filling.
6. Fill roasted eggplant shells with the meat mixture. Cover with foil and bake for 40-45 minutes until eggplant is tender. Remove foil and bake an additional 10 minutes until the filling’s top is browned and crispy.
7. Serve with a dollop of yogurt mixed with garlic, lemon juice, and mint. Sprinkle with toasted nuts for garnish and flavor.