Heat the oven to 400F (200C).
Cut the eggplants in half lengthwise, place them on a baking tray lined with baking paper.
Bake in the oven for about 25 - 30 minutes.
Once baked, remove the flesh with a spoon, leaving about ¼ inch (1/2 cm) of the edges of the eggplant.
Chop the eggplant flesh and set aside.
Heat a pan with 2 tbsp. of olive oil, add the chopped onion and finely chopped garlic, fry for 2-3 minutes.
Then add the chopped flesh, and season with salt and pepper. Continue cooking for another 5 minutes stirring often.
Next add the turmeric, oregano, cumin, cilantro, and paprika. Fry for another 2-3 minutes, adding water as needed to avoid burning.
Add the chopped parsley and take off the heat.
Finally, add the chickpeas, tahini and lime juice, mix, and season with salt and pepper to taste.
Transfer the stuffing into the halved cooked eggplants and serve with fresh chopped parsley.