Preheat the oven to 375 degrees Fahrenheit.

Cut eggplants in half lengthwise and scoop out the insides into a colander leaving a 1/3 inch thick "shell". Salt the shells and inside pieces and set aside.

Rinse quinoa and add to a small saucepan with the 2 cups of broth. Over medium-high heat, bring to a simmer and cover. Let simmer for 15 minutes or until the broth has been absorbed by the quinoa.

While quinoa cooks, return to your salted eggplant and pat dry with a paper towel. For the shells, spray insides with cooking spray and lay cut-side down on a cookie sheet. Bake for 35-40 minutes or until skin begins to wrinkle and shells soften.

In a large stock pot, melt the butter. Add the chopped onions and cook for 3-5 minutes or until onions are soft and translucent. Stir in the garlic and cook another minute.

Chop the eggplant pieces scooped from the skin into small 1/4" pieces and add to the onions in the stock pot. Stir in 1/4 cup broth and spices (cumin, coriander, turmeric, cinnamon). Cook for 2-3 minutes.

Add the finished quinoa and chickpeas to the pot with the onions and eggplant. Cook for another 2 minutes and then turn off the heat.

Add the lemon zest, lemon juice, raisins, almonds and feta cheese to the pot and stir to combine. Set aside.

In a medium saucepan, melt the butter. Stir in the flour with a whisk and cook another 2 minutes or until is starts to bubble.

Stir in the milk. Continue to stir for 3-4 minutes or until it begins to thicken slightly. Add the pumpkin, sage, salt, and ground black pepper. Stir well and cook another 1-2 minutes.

Spread the pumpkin sauce onto a large plate. Scoop quinoa stuffing into hollowed eggplant skins and arrange on prepared plate. Garnish with arugula leaves.