Cut the eggplants into 1 cm-thick slices. Brush each side with olive oil using a pastry brush. Arrange in a single layer on a baking sheet.
Bake at 180 °C for 30 minutes, turning over after 15 minutes so that both sides cook evenly.
In a large bowl, combine the garlic, parsley, coriander, paprika, cumin and chilli.
Once the eggplants are cooked, remove from the oven. Cut into quarters and add to the spice mixture. Mix well so all pieces are coated evenly.
In a large frying pan, add 1 tbsp of olive oil and the chopped onion and sauté for 3 minutes over low heat. Add the cherry tomatoes and cook for a further 5 minutes.
Add the canned tomato purée and simmer for 5 minutes.
Add the eggplant and tomato spices to the pan. Mix well and bring to the boil.
Add lemon juice and red wine vinegar and stir.
Using a spoon, form small hollows in the mixture and crack an egg into each one. Sprinkle with crumbled feta. Cover with a lid and bake for 5-7 minutes, or until the eggs are cooked, as preferred. Check frequently during the last two minutes as the eggs cook quickly.
Season and sprinkle with extra-fresh coriander before serving.