Preheat the oven to 400°F/200°C.

Cut lengthwise a thin slice of the eggplants. Using a sharp knife, score the flesh deeply in a diamond cross-hatch pattern, without cutting into the skin. Place cut side up on a baking sheet layered with parchment paper. Drizzle each eggplant with 2 tablespoons oil. Season with salt, pepper and za'atar. Place in the oven and roast for 30–35 minutes.

In the meantime, make the filling. Dice the remaining eggplant slices, cut the bell pepper into small strips, finely chop the onion, mince the garlic and chop the parsley.

Heat oil and butter over medium, add garlic and onion. Cook for 2 minutes until soft and fragrant. Add eggplant and bell pepper. Season with cumin, ginger, coriander, cinnamon, nutmeg, salt and pepper. Cook, stirring frequently, for 10 minutes until soft. Turn off the heat and stir in parsley.

When the eggplants are ready, remove from the oven. Using a fork, mash down the flesh to create a well. Spoon the filling mixture into the eggplants. Cover with aluminum foil and return to the oven. Bake for an additional 20 minutes until the eggplants are super soft.

Meanwhile, make the yogurt sauce by combining the chopped cucumbers with Greek yogurt, parsley, salt, pepper, lemon juice and garlic.

When the eggplants are ready, remove from the oven, uncover and let stand for 5 minutes. Sprinkle with parsley, pistachios and chili flakes. Serve with basmati rice or naan and drizzle with the yogurt sauce. Enjoy!