Cut eggplants in half lengthwise (including stem). Cut a thin slice off the uncut side of each eggplant half so it will lie flat. Make crisscross cuts on the opposite (cut) side.

Heat 1 inch (2–3 cm) of oil in a wide frying pan. Fry the eggplant halves on both sides until soft. Cool. Use a spoon to scoop out insides and put them into a bowl.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). 

Crumble the feta cheese in a separate bowl, then add to eggplant mixture. Season with kosher salt and pepper. Add the parsley and pine nuts to the mixture together and mix well. 

Fill the eggplant halves with the cheese mixture and arrange in a baking dish. Sprinkle with mozzarella cheese and bake until golden. Garnish with fresh parsley.

Meanwhile, sauté the onion and add to eggplant in bowl. Mash with a fork.

Squeeze the lemon into a bowl. Add minced garlic and mix together well.

Add yogurt and mix until it’s the texture of milk. Season with salt and pepper to taste and serve alongside the stuffed eggplant.