Preheat oven to 350 degrees Fahrenheit.

Prepare eggplants face up in two 9×13-inch pans.

Using a sharp knife, slice eggplants halfway through the flesh, creating diamond shapes.

Sprinkle with spices and spray with cooking spray.

Turn eggplants face down and spray again.

Bake covered for an hour and a half, until soft.

Serve with techinah, pumpkin seeds, and sunflower seeds.