• Preheat the oven to 400°F (200°C).
• Scoop out the flesh of the eggplants, leaving about 1/2 inch of flesh attached to the skin. Reserve the flesh and chop it into small pieces.
• Brush the eggplant halves with olive oil and place them in a baking dish. Roast in the preheated oven for 20-25 minutes, or until they are slightly softened.
• Meanwhile, cook the quinoa in the vegetable broth according to package instructions.
• Heat the olive oil in a large skillet over medium heat.
• Add the onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
• Add the diced tomatoes, tomato paste, oregano, salt, and pepper, and stir to combine.
• Add the chopped eggplant flesh and pine nuts, and sauté for another 5-7 minutes, until the vegetables are slightly softened.
• Add the cooked quinoa and feta cheese, and stir to combine.
• Stuff the eggplant halves with the quinoa mixture and return them to the baking dish.
• Cover the dish with foil and bake for another 20-25 minutes, or until the eggplant is fully cooked and the filling is hot and bubbly.
• Serve the stuffed eggplants hot, garnished with fresh parsley if desired.

Instant Pot

• If using an Instant Pot, cook the eggplant halves on high pressure for 6 minutes. Allow for a natural release before stuffing with the quinoa mixture and baking in the oven for 20-25 minutes.