Preheat oven to 375°F Score the cut sides of the eggplant in a criss-cross pattern with a sharp knife. Drizzle with the olive oil and bake in the oven for 30 minutes or until tender. Remove from the oven and leave to cool.
Carefully scoop out the flesh from the eggplants without damaging the skins. Finely chop the flesh and put into a bowl. Mix together with the tahini, garlic, spices, thyme, lemon juice and seasoning.
Fold in the goat cheese and cherry tomatoes and spoon back into the eggplant skins.
Place on a baking tray and scatter the cheese over the top. Bake in the oven for 12-15 minutes until the cheese is golden and bubbling. Serve immediately with rice and salad.