Slice the eggplants lengthwise, and use a spoon to scoop out the flesh, leaving 1/2 inch around the skin. Chop up the scooped-out flesh, and set aside.

In a medium pot, combine the quinoa with 2 cups of the broth. Bring to a boil over medium-high heat, then lower to a simmer and cover. Cook until tender and the liquid is absorbed. Remove from heat and set aside.

Preheat oven to 350˚F. Sauté the diced yellow onion in a large skillet with 2 tablespoons of the olive oil until transparent. Add the chopped eggplant, minced garlic, oregano, 1 teaspoon of pepper, 1 teaspoon of salt, ginger, allspice, and curry powder. Simmer over medium-low heat for 10 minutes.

Slice the top quarter off of the head of garlic and place in the middle of a square of aluminum foil. Drizzle with 1 tablespoon of the olive oil, then fold up the aluminum foil to seal. Set aside.

Remove the skillet with the eggplant from heat. Stir in the ¼ cup of chopped fresh mint and fold in the cooked quinoa. Arrange the eggplant halves in a large baking dish, with the hollow side facing up. Spoon the quinoa mixture into the eggplants and set any remaining quinoa in the baking dish around the eggplants. Gently pour the remaining 1 cup of broth and cup of water into the baking dish. Bake for 45-55 minutes, until the stuffing is lightly golden and slightly crisp. Bake the foil-wrapped head of garlic in a separate baking dish alongside the eggplant.

In a small bowl, stir together the yogurt, remaining olive oil, minced jalapeno, 2 tablespoons minced onion, ¾ tsp. salt, and ¾ tsp. pepper. Squeeze the roasted garlic into the raita and stir to combine. Top with the remaining 3 tablespoons of fresh mint.

Serve the stuffed eggplant with the raita. Enjoy!