● Line a baking sheet with aluminum foil and spray with oil spray.
● Cut eggplants in half lengthwise. With a spoon, dig out the insides of the eggplant, leaving about half an inch of flesh on the skin.
● Place eggplant cut side down on baking sheet. Place in oven and cook for 25 minutes-30 minutes, or until the skin begins to shrivel and the eggplant has softened.
● Lower the oven temperature to 375 degrees
● Roughly chop the eggplant flesh you removed from shells.
● In a saucepan, heat oil over medium-high heat. Once warm, add chiles and onions. Cook for about 3-4 minutes. Add garlic and spices and cook 2 more minutes, stirring occasionally.
● Reduce to medium heat. Add eggplant, tomatoes, tomato paste, honey, vinegar
● Cook for about 12-15 minutes.
● Remove from stove and pour into a bowl.
● Stir in feta.
● Salt to taste. Scoop filling into the hollowed out eggplants.
● Create an indentation in the filling of each eggplant. Crack one egg into each indentation. With a spatula, spread the egg white a little to cover a bit more of the filling, but be sure to not disturb the yolk. Sprinkle with crumbled feta cheese. Place back in the oven and cook eggs to your liking, anywhere from 10-15 minutes.