Prick the eggplants all over, and roast whole at 190°C for about 30 minutes. Remove and let cool. Slice the eggplant in half lengthwise and scoop out the flesh, leaving about 1cm from the skin.
Fill the eggplant with the lentil ratatouille and top with pumpkin cheese. Cook in a preheated oven, about 200°C for 20-30 minutes.